Stewed Rabbit Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Flour,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2: -3 lbs domestic or 2 wild,
Rabbits cut up,
1 large: Onion,
6 Slices: of bacon,
2 medium: Carrots,
2 medium: Garlic cloves, crushed
1: Bay leaf,
1 1/4 cup: Water,
3/4 cup: Dry red wine,
1 tbsp: Packed brown sugar,
1/2 tsp: Salt,
1/2 tsp: Dried rosemary leaves,
1/2 tsp: Paprika,
1 tbsp: Cornstarch,
2 tbsp: Cold water,
Directions:
Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture.
Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch
oven and cook rabbit in hot fat over medium heat turning
occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water,
the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour
over rabbit. Heat to boiling and reduce heat. Cover and simmer until
rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf.
Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold
water and stir into liquid in th3e dutch oven. Heat to boiling,
stirring constantly. Boil and stir one minute. Pour sauce over
vegetables and rabbit. 380 calories per serving.
Source from luhu.jp
Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch
oven and cook rabbit in hot fat over medium heat turning
occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water,
the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour
over rabbit. Heat to boiling and reduce heat. Cover and simmer until
rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf.
Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold
water and stir into liquid in th3e dutch oven. Heat to boiling,
stirring constantly. Boil and stir one minute. Pour sauce over
vegetables and rabbit. 380 calories per serving.
Source from luhu.jp