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Rabbit Stew

When I lived in central New York, weather permitting in November or December, I would hunt for rabbits on Ft. Drum. Gosh they were good! Here, in Florida, I no longer hunt. Domestic rabbits are available at some supermarkets but in my experience they tend to be fatty and not nearly as good as wild ones that are much leaner.

I have a good friend (Joe) who is a sportsman. He is a construction contractor who lives, works and hunts in a northern state until the snow begins falling and construction ceases for the winter. Then he comes to his second hone in southwest Florida and fishes. I was quite excited when he returned to Florida and brought me two, wild harvested bunnies, dressed and frozen. I set about searching the Internet for a good rabbit recipe. I found several but none were to my liking. One called for jarred mushrooms and canned soup. It might have been okay but I refrain from using canned ingredients when fresh is available. Another called for wine, lot’s of it, 4 cups to be exact. Hmmmm… I thought about for awhile and came up with my own recipe. I hope that you will enjoy it as much as I did.

Rabbit Stew
Serves 3
Elmer Fudd finally gets Bugs Bunny
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Prep Time
30 min
Cook Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr 30 min
1600 calories
76 g
444 g
62 g
166 g
16 g
1401 g
1000 g
11 g
0 g
34 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1600
Calories from Fat 551
% Daily Value *
Total Fat 62g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 23g
Cholesterol 444mg
Sodium 1000mg
Total Carbohydrates 76g
Dietary Fiber 8g
Sugars 11g
Protein 166g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons flour (or as needed)
  2. 3 tablespoons cooking oil (or as needed)
  3. 1 tablespoon butter
  4. 3 cloves garlic, minced (about 2 Tbsp.
  5. 1 cup vegetable broth
  6. 1 cup dry white wine (Pinot Grigio is good)
  7. 2 cups water, or as needed
  8. 2 yellow onions, sliced into eighths and separated into layers
  9. 1 1/2 cups baby carrots, or similarly peel and slice whole ones
  10. 4 potatoes, peeled and sliced into bite size pieces (about 2 cups)
  11. 1 12 ounce package sliced mushrooms
  12. 1 teaspoon Italian seasoning
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon black pepper, freshly ground
  15. 3 to 4 pounds dressed rabbit (my 2 bunnies weighed about 3 1/2 pounds)
  1. Rinse the rabbit pieces. If wild caught, check for tufts of fur and remove.
  2. Add 2 tablespoons oil to a fry pan; heat to medium.
  3. Dry the rabbit pieces with a paper towel. Sprinkle flour on each piece and rub around.
  4. Brown the pieces in the fry pan. Add more oil if the pan drys out. Place the browned pieces in a large pot or Dutch oven.
  5. Sauté the onion slices until translucent then add the minced garlic. Sauté another minute, stirring constantly.
  6. Add the onions to the pot; then add the vegetable broth and wine.
  7. Add water to the pot, just enough to cover the meat
  8. Bring the pot to a boil then lower the heat to simmer. Simmer 1 1/2 hours.
  9. While the pot is simmering slice the onions and carrots.
  10. Add the mushrooms to the fry pan with the butter. Sauté until tender. Add to the pot including any liquid.
  11. Take a break until the first simmer is done.
  12. Add the seasonings, the carrots and potatoes.
  13. Continue the simmer until the carrots and potatoes are tender (about 45 minutes).
  14. Serve.
  1. Caution. Eat wild rabbit slowly. Harvested rabbits are likely to contain small bone fragments and some shot pellets.
Don's Roost http://bytesandsuch.com/
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