Indiana Rabbit Stew
Recipe: #33615
October 25, 2019
Categories: Game, Rabbit, Carrot, Peppers One-Pot Meal, Sunday Dinner, Low Fat, No Eggs, Non-Dairy, more
"We ate this dish a lot when my husband raised meat rabbits. Now that we have stopped, I use chicken in place of the rabbit because it's cheaper to purchase. This recipe is in the book "Preparing Fish and Wild Game", put out by Creative Publishing. I adapted it for how we like it."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (539.2 g)
- Calories 424.2
- Total Fat - 9.4 g
- Saturated Fat - 2 g
- Cholesterol - 147 mg
- Sodium - 1186 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 7.4 g
- Sugars - 7.4 g
- Protein - 46.3 g
- Calcium - 72 mg
- Iron - 8.3 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a bowl, mix the flour, salt and pepper together. Dredge the rabbit pieces through the flour.
Step 2
In a 6 quart pot, heat the oil over medium heat. Place the rabbit pieces in the oil, cooking for 8 to 10 minutes, browning the meat, turning as needed.
Step 3
Add the broth, celery, onions, and carrots. Cover and reduce the heat to low, simmering for 45 minutes to 1 hour. Stir occasionally.
Step 4
Remove the pot from the heat and remove the rabbit pieces from the pot.
Step 5
Let the meat cool slightly and de-bone, cutting into bite sized pieces.
Step 6
Return the meat to the pot.
Step 7
Add the remaining ingredients and bring to a boil.
Step 8
Reduce heat and simmer for 20 to 25 minutes, letting the stew thicken and the vegetables get tender. Stir occasionally.
Tips
No special items needed.
0 Reviews
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