If you like beef stew and you have rabbit meat available give this Hunters Rabbit Stew Recipe a try; it’s delicious. It is cooked slowly on the stove top, and because of the nature of stew recipes you can cook the rabbit as long as needed to make it tender. This makes this a great recipe for either wild or domestic rabbit meat. There is wine in the recipe, if you are not comfortable with that, omit the wine and add a extra cup of chicken broth. I used some homemade blue berry wine I had on hand, and it was a great combination, any type of red wine should work fine.
Treat yourself and give this on a try-it’s really good!
- 3 pounds rabbit meat (cut into stew meat size pieces)
- 1½ cups all-purpose flour (divided)
- ¼ cup olive oil
- 3 tablespoons butter
- 1 cup celery (sliced)
- 2 cups baby carrots (sliced into 1 inch pieces)
- 2 medium onions (finely chopped)
- Salt and pepper to taste
- 3 bay leaves
- 6 cups water
- 1 cup red wine
- 3 cups chicken broth
- 4 medium potatoes (cubed)
- 8 ounce package of fresh mushrooms (quartered and sautéed)
- Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium high heat.
- Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the left over flour, mushrooms and potatoes. Bring the mixture to a boil and then reduce the heat to a hot simmer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until rabbit is tender and vegetables are done.
- Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.