Best Rabbit Stew And Fatback Recipes

RABBIT STEW

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

RABBIT STEW AND FATBACK

Steps:

• Cut rabbit into serving pieces.
• Put into covered pan with salt pork (fatback) and 1-1/2 cups water.
• Boil slowly 1-1/2 hours or until tender.
• Drain, reserve broth.
• Remove meat from bones and cut into 2 inch pieces.
• Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
• Bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
• Add seasonings and flour moistened with remaining 1/4 Cup cold water.
• Stir until broth thickens slightly.
• Suggestions: Try adding Blackeyed Peas instead of carrots.

RABBIT STEW

Steps:

• In a large bowl, combine the flour and salt and pepper, to taste. Add the rabbit, coating it well with the seasoned flour. Heat a large saucepan over medium-high heat and add 4 tablespoons of butter. Remove the rabbit from flour, tapping off the excess and add to preheated pan. Saute the rabbit until browned. After browning, pour in 2 cups of port and deglaze the pan. Remove rabbit to a plate and set aside. Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally. Deglaze with remaining 1 cup of port, and then add tomatoes. Return the cooked rabbit to the pan along with a generous pinch of nutmeg. Simmer until the desired stew thickness is reached, about 10 to 15 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

TRADITIONAL RABBIT STEW

Steps:

• Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
• Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
• Stir in garlic. Cook together for 2 or more minutes.
• Add floured rabbit meat, and fry until cooked.
• Add cold water and diced vegetables.
• Simmer at least 1 hour, or until vegetables are done.
• Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
• Boil 2 or more minutes until desired thickness is reached.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.