MARINATED RABBIT STEW
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.
Provided by Helena Unzueta
Categories Soups, Stews and Chili Recipes Stews
Time P2DT2h
Yield 6
Number Of Ingredients 14
Steps:
- Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
- Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
- Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
- Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 43.4 g, Cholesterol 86.3 mg, Fat 8.6 g, Fiber 1.2 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1627.3 mg, Sugar 18.5 g
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Rao Bilal Afzal
a.r60@yahoo.comI made this stew with pork instead of rabbit and it turned out great! The pork was so tender and the sauce was so flavorful.
Op janu
op.janu@aol.comI made this stew with beef instead of rabbit and it turned out great! The beef was so tender and the sauce was so flavorful.
Niha Raj
r.n@yahoo.comI made this stew with chicken instead of rabbit and it turned out great! The chicken was so tender and the sauce was so flavorful.
Ikhlaq Ahmed
ahmedi80@hotmail.comI used a different type of wine in this stew and it turned out great! I used a white wine instead of a red wine.
Md Sifat Islam
smd@gmail.comI added some vegetables to this stew, such as carrots, celery, and onions. It turned out great!
Mervat Aljuhani
a_mervat80@hotmail.comI made this stew in a slow cooker and it turned out great! The meat was so tender and the sauce was so flavorful.
Immortal Shadow
immortal.shadow93@gmail.comThis stew is a great way to use up leftover rabbit. It's also a very budget-friendly meal.
Javarie Mcdowell
j.m0@yahoo.comI love this recipe! The rabbit is so tender and the sauce is so flavorful. I always get compliments when I make it.
Esmeralda Cisneros
cisneros-e@aol.comI've made this stew several times now and it always turns out great. It's a really easy recipe to follow and the results are always delicious.
Olomada Abdulbasit
olomada.a90@gmail.comThis is one of the best rabbit stews I've ever had. The meat is so tender and the sauce is so flavorful.
Beshoy Maged
m.b@hotmail.comI made this stew for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe.
Danny Heath
h49@yahoo.comI followed the recipe exactly and the stew turned out great! The rabbit was cooked perfectly and the flavors were well-balanced.
Khan Tamim Official
k49@hotmail.comThis recipe was amazing! The rabbit was so tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.