Rabbit stew or soup

hi, I am looking for a rabbit stew or soup with any type of spices and flavors.

How about Chicken soup or something, Rabbits are too cute to eat dude.

reply to post by Serizawa


MMMMM rabbit!!
Doesn't that look tasty to you??
[atsimg]http://files.abovetopsecret.com/images/member/ba69a85a6263.jpg[/atsimg]

I have never done rabbit stew or soup before so i have no recipes.
My fav is on an open fire.

reply to post by Serizawa


if you have a chicken one that will work too. but chickens are cute too.

reply to post by Doublemint
Link here.

When I make it, I make it the same way you would beef stew, just rabbit meat instead. Tastes great to me. Do you just need a stew recipe in general?

reply to post by chiefsmom


no I have a stew recipe just looking for something differnt. thanks

reply to post by Praetorius


to bad google is full of bad ideas. I mean did you really think this was my first place to go to to find a recipe?

HASENPFEFFER (PEPPERY RABBIT STEW)
--------------------------------------------------------------------------------
Read more about it at www.cooks.com/rec/view/0,161,145180-249198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 (3 lb.) rabbit, cleaned, dressed & disjointed
1/4 tsp. peppercorns
1/4 tsp. mustard seeds
3 bay leaves
4 cloves
1 lg. onion, sliced thin
1 c. water
1/2 c. plus 2 tbsp. unsifted flour
1/4 c. butter
1 tsp. salt
1/2 c. dry red wine or water
1 tsp. sugar

Or use some Mrs Dash Table Blend (This stuff Rocks! should be in your BOB)

Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; cover, and refrigerate 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (do not dry) and dredge in 1/2 cup flour; brown in butter in heavy skillet.
Transfer to 3 quart kettle. Brown remaining flour in drippings; strain marinade, add and heat, stirring until thickened. Pour over rabbit, add onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hours until rabbit is tender. Check liquid level occasionally, adding water if mixture thickens too much.
__________
Sorry for the Copypasta, but cooks.com and epicurous.com are good places to start. I just like to say hasenpfeffer (ha-sin-feff-er).

Thing about critters is that they are usually good with what ever they naturally eat.

reply to post by Doublemint


Explanation: S&F

Rabbit Soup [slovakcooking.com]

Rabbit Stew No#1 [bestrecipes.com.au]

Rabbit Stew No#2 [southernfood.about.com]

Personal Disclosure: Yum! Run Rabbit! Run Rabbit! Run Run Run!



Shotgun Boogie!

Title: French Rabbit Stew
Categories: Wild game, French, Wine
Yield: 4 servings

-JUDI M. PHELPS
1 Rabbit; disjointed
3 T Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 T Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really
-needs 2 or 3)
1/2 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.
Brown the rabbit in it. Sprinkle with the salt (optional), pepper,
and flour, stirring until the flour browns. Add the broth and wine;
bring to a boil, cover and cook over low heat 45 minutes to one hour
or until tender.

While the rabbit is cooking, brown the bacon lightly in a skillet;
pour off half the fat. Add the onions; saute until golden. Add the
garlic and mushrooms; saute 3 minutes. Add this mixture to the
rabbit; cook 15 minutes longer or until the rabbit is tender.

Note: If mixture seems dry, you can add a little more beef broth or
wine to the mixture while it is cooking.

Source: The Complete Round the World Meat Cookbook by Myra Waldo.

Shared and MM by Judi M. Phelps.
[email protected] or [email protected]

reply to post by Doublemint
Honestly, I have seen no shortage to the number of people who will come post a thread on ATS with some general question that they could have answered with less effort by simple web search, so perhaps.

I've also seen no shortage of bad ideas here on ATS either, so...just sayin'. No offense intended, Google offers up pretty much all the recipe websites as well as recipes from cooking shows and the like, so I figured it would be of some use for you on this.

Especially when most people here are just posting recipes they found online, as far as I can tell...

Take care.

Rabbit always tasted more like gamey chicken to me...oh well.

When I make it, I make it the same way you would beef stew, just rabbit meat instead. Tastes great to me. Do you just need a stew recipe in general?

Exactly.

One of my bosses a while back brought home a rabbit for Easter dinner. His wife refused to cook it, so he did the meal. One of their sons - a 4 year old - asked if they were eating the Easter bunny.

They didn't have their prepared dinner, and went to McDonalds......

reply to post by Praetorius


ya I saw there were just taking from google. but why not come to ats you seens some of the stuff people come up here with all that imagination they should be able to come up with a decent recipe.


reply to post by snowspirit


thats preety good.

Simple answer is both, aka rabbit broth....man cannot live on rabbit alone, eating rabbit and nothing else will steal the vitamins out of your body.

en.wikipedia.org...

Rabbit alla Cacciatore

1/2 cup flour
salt and pepper
1 Rabbit cut into eight pieces (liver, heart and kidneys reserved)*
4 tablespoons olive oil
1 medium onion, diced
2 dried hot peppers
1/2 cup cremini mushrooms, halved
1/4 cup sundried tomatoes cut into strips
2 tablespoons sugar
juice and zest of 1 orange
2 cups dry white wine
1 cup tomato sauce
2 tablespoons chopped fresh rosemary

Season the flour with one tablespoon each salt and pepper. Rinse rabbit and pat dry, including offal if using. Dredge all pieces and shake off excess.

In heavy bottomed casserole heat olive oil until almost smoking. Cook rabbit 3-4 pieces at a time until evenly browned on all sides (aprox 20 mins) and remove to platter. Add onion, peppers, mushrooms, tomotoes and sugar a cook 8-10 minutes until onions are tender. Add wine and juice and boil for 5 minutes. Add sauce and rabbit and simmer uncovered for 45-50 minutes or until meat is tender and sauce is reduced by two-thrids. Stri in rosemary, check seasoning. Place on platter and sprinkle with zest. Serves 6-8.

This is excellent with a Montepulciano d'Abruzzo.

*You can use one whole large chicken (aprox 5-6 lbs) if you are squeamish about inviting Mr. Bun-Bun over for dinner.

reply to post by DrumsRfun


Not at all, but the squirrel in your pic sure looks like a meal.

Eating the Easter Bunny, that's a good one!

One year, we stuffed our Thanksgiving turkey with a small roaster chicken. We told the kids at the dinner that the Turkey must have been pregnant, and almost all of them bought it....

Rabbit makes some awesome gravy. My dad always braised it in a cast iron skillet and added potatoes and cream of mushroom soup.

That was good stuff simple and 1 dish the gravy is awesome over some biscuits on the side