Best Old Fashion Rabbit Stew Recipes

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.

OLD FASHION RABBIT STEW

Steps:

• 1. Chop rabbit into 12 pieces, discard the head and feet.
• 2. Chop the onion and garlic finely.
• 3. Slice and dice the bacon.
• 4. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• 5. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• 6. In the same pan, fry garlic, onion and the bouquet garni.
• 7. Add the bacon and allow to color lightly.
• 8. Pour off excess fat.
• 9. Return rabbit to pan and de-glaze with the red wine.
• 10. Add 3 cups water, cover and cook for 1 hour 45 minutes.
• 11. Peel small onions and remove root ends.
• 12. Rinse well.
• 13. Cook the onions in water to cover, add sugar, butter, salt and pepper.
• 14. Cook until all water has evaporated and the sauce is caramelized.
• 15. Peel and cut potatoes into narrow rectangles.
• 16. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• 17. Cook covered until tender.
• 18. Serve stew with caramelized onions and garnish with chopped chervil.