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records current through 4/26/08

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Rabbit Stew
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Rabbit Stew

1  4- to 5-pound rabbit 2 ½ tablespoon tomato paste
4 tablespoon bacon fat 1 teaspoon tarragon
3 tablespoon flour 1 bay leaf (remove before serving)
2 cups chicken stock ½ teaspoon thyme
2 cups dry white wine salt and pepper
1 garlic clove, crushed 3 tablespoons sour cream
   

Directions

Cut rabbit into serving pieces. 

Heat bacon fat and brown rabbit pieces on all sides.  Sprinkle with flour and blend into fat thoroughly.  Add stock, wine, garlic, tomato paste, and seasonings.  Simmer, covered, over low heat 1 ½ hours (or longer if it’s an older rabbit). 

Transfer meat to warm serving platter.  Reduce sauce if necessary.  Stir in sour cream when sauce is reduced.  Pour over rabbit. 

Yield 6 servings.