Hearty Rabbit Stew With Vegetables Food

SLOW COOKER RABBIT STEW WITH SOUR CREAM

Steps:

• Sprinkle the meat with salt, pepper, and paprika and arrange it in the bowl of a slow cooker. Layer the carrots and onions on top of the meat, along with the mushrooms, if using.
• Add a few sprigs of fresh rosemary or thyme to the mixture.
• In a bowl, combine the condensed soup with the Worcestershire sauce. Stir the mixture and spoon it over the meat.
• Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. According to the USDA, the minimum safe temperature for rabbit is 160 F.
• Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot.
• Serve the stew with crusty bread or biscuits and a tossed salad .

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

HEARTY RABBIT STEW WITH VEGETABLES

Steps:

• Dredge the rabbit pieces with the 1/2 cup of flour.
• Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil.
• Reduce heat to a simmer, cover and simmer for 2 hours.
• Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
• Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.
• Serve the stew with biscuits and a salad.

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.