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Oct 262011
 

Marinated Rabbit Stew

Long ago, I had a bad reaction to eating rabbit and although I liked it, I have never taken the chance of eating it again! My loss!

 

1 rabbit 2 ½ – 3 lbs, ready to cook weight
3 cups red wine vinegar
3 cups water
½ cup sugar
1 medium-size onion, sliced
2 carrots peeled and cut into pieces, no this is not for the bunny, he’s a gonner!
1 tbsp salt
1 teas pickling spices
¼ teas pepper
1/3 cup flour
1 teas salt
¼ teas pepper
3 tbsp fat
¼ cup flour

 

Wash and cut rabbit into serving-size pieces and place in a large bowl with the onion and carrots. Whisk together the vinegar, water, sugar, salt, pickling spices and pepper and pour over the meat and veggies. Cover and refrigerate for 2-3 days to marinate, turning the rabbit often. Remove rabbit and reserve marinade. Dry rabbit pieces with paper towels and strain the marinade. Combine the 1/3 cup of flour, salt and pepper in a plastic bag and dip rabbit in a couple of pieces at a time to coat. Heat fat in a large Dutch oven, add the rabbit and brown slowly on all sides. Remove from the heat and gradually add two cups of the marinade. Cover and simmer for 45 minutes to an hour or until rabbit is tender. Whisk together ½ cup of the marinade with the remaining flour until smooth and free of lumps. Slowly pour ½ of the flour mixture into the rabbit, stirring constantly. Bring to a boil and gradually add just enough of the flour mixture to reach desired thickness. After the desired consistency is reached, cook for 3-5 minutes more.   Enjoy some for me!

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