Succulent Stewed Rabbit
Succulent Stewed Rabbit recipe
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | large |
onions
|
|
| 6 | slices |
bacon
|
|
| 2 | medium |
carrots
|
|
| 2 | medium |
garlic cloves
crushed |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 ¼ | cups |
water
|
|
| ¾ | cup |
red wine
dry |
*
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
paprika
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | x |
rabbit
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | large |
onions
|
|
| 6 | slices |
bacon
|
|
| 2 | medium |
carrots
|
|
| 2 | medium |
garlic cloves
crushed |
*
|
| 1 | each |
bay leaves
|
*
|
| 296 | ml |
water
|
|
| 177 | ml |
red wine
dry |
*
|
| 15 | ml |
brown sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
paprika
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 1 | x |
rabbit
|
*
|
Directions
Mix flour, ½ teaspoons salt and pepper.
Coat rabbit with flour mixture.
Cook bacon to crisp; drain and crumble.
Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf.
Mix ¼ cup water, the wine, brown sugar.
½ teaspoons salt, the rosemary and paprika; pour over rabbit.
Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1½ hrs.
Remove bay leaf.
Remove rabbit and vegetables, keep warm.
Mix cornstarch and 2 tablespoons cold water and stir into liquid in th3e dutch oven.
Heat to boiling, stirring constantly.
Boil and stir one minute. Pour sauce over vegetables and rabbit.
