Rabbit Stew

Beef stew is delicious, but I decided to take a different approach to stew last week a made it with rabbit. I know, some of you are saying, “Ew rabbit” or “Oh, no. Not Thumper”, but rabbit is delicious. If you haven’t tried it before you really should, and this recipe is a perfect one to try rabbit for the first time.

What You’ll Need…

1 Cut up Fryer Rabbit

3-4 Medium Potatoes (Cubed)

½ Large Rutabaga (Cubed) [Optional]

 3 Medium Carrots (Large Dice)

2 Ribs Celery (Large Dice)

½ Large Onion (Large Dice)

2-3 Cloves Garlic (Minced)

1 Cup Frozen Corn

2 Tablespoons Worcestershire Sauce

4-6 Cups Water (Enough to cover all of the vegetables.)

Black Pepper (To taste)

Chili Powder (To taste)

Herbes de Provence (To taste)

Dried Parsley (To taste)

Start out by washing, peeling, and chopping your vegetables; add the potatoes, rutabaga, carrots, celery, onion, and garlic to the bottom of your crock pot.

After the vegetables have been added place the cut up rabbit on top of the vegetables and then add the Worcestershire sauce over everything. (The rabbit can still be completely frozen.)

Now, add the water to your crock-pot and make sure that the vegetables are covered and that the water touches the rabbit. Set your crock-pot to low, cover, and allow to cook for 8 hours.

One hour before you plan to serve add the corn and spices and mix well. If you want the stew to be slightly thicker you can add in some flour and mix thoroughly. Also at this point carefully remove the rabbit pieces from the stew, remove the meat from the bones, and cut into bit sized pieces. Be careful, there are a lot of bones and some of them can be tricky.

Return the meat to the stew and allow everything to cook for the remaining hour.

Serve as is or mix in a little ketchup if you’re like me. This stew goes great with a slice of bread.

Enjoy!