Rabbit Stew or Chili...

[PSEcopenhagenHUNTER]

Anybody willing to divulge their secret recipes for a good slow cooked meal?...I got lots of rabbit meat to get rid of

[apoallo]

breakfast time. thin sliced rabbit on a frying pan with a little butter and some pepper. once 3/4 way cooked add eggs and stir, once eggs are cooked to your liking put in belly then sit on couch and watch hunting shows on the outdoor channel

Edited September 28, 2013 by apoallo

[PSEcopenhagenHUNTER]

breakfast time. thin sliced rabbit on a frying pan with a little butter and some pepper. once 3/4 way cooked add eggs and stir, once eggs are cooked to your liking put in belly then sit on couch and watch hunting shows on the outdoor channel

Sounds like I better try it in the a.m. before work tomorrow!!!  Thanks

[apoallo]

 

Hasenpfeffer and eggs its called. 

Hase is German for 'hare' and Pfeffer is German for '(black) pepper

There are a number of ways to cook it with a bunch of spices and all but I keep it simple and use the natural flavors of the animal

[papabear]

start with 2 clean rabbit's  place in crock pot add 1 can red sauce sea-salt  white pepper to your taste 1 medium onion diced  4 cloves garlic  sliced thin a pinch of parsley Italian seasoning  place on low cook for 6 hours then add 1 cup of white cooking wine let cook for two more hours when done remove pot place on table enjoy watch out for bones

papabear

[Early]

Hard to beat rabbit stew:  Debone the rabbit...remove all silver skin...cut into stew size chunks...pound the tough pieces (thighs) to tenderize...shake in lightly seasoned flour and brown in small batches in hot butter, adding more butter when needed...remove browned pieces to a platter until all done.  (Note:  A lot of browned crusty stuff will remain in the pan ...preferably a big cast iron fry pan...that will be the start of a great roux for the stew liquid.)    Mix a quart of liquid by adding a half cup of dry white wine and four bullion cubes:  three chicken...one vegetable, to 3.5 cups hot water.  Stir until cubes have dissolved and use to deglaze the pan...stir as you scrape up all the remains of your browning operation.  Then add the rabbit pieces back to the pan, along with what is now a thin roux (Make and add more liquid if necessary).  Bring the contents to a boil....then reduce to a slow simmer for about 45 minutes.  Then add your other stew ingredients (We like cubed, unpeeled redskin potaotes...carrots...whole small onions and mushrooms) and continue simmer until everything is tender.  Serve with/over hot buttermilk biscuits.  ENJOY !!!

 

Note:  This recipe is for a "white" stew, using cottontail rabbit.  If you have snowhoe hares, make a "red" stew, using the same recipe, but substitute beef cubes for the chicken and red wine for the white.