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Friday, June 5, 2020

Rabbit Stew Recipes

November 19, 2008 by  

Check out our highlighted rabbit stew recipes.

Rabbit Stew Recipe

Please note: make certain that all blood and fluff are removed from the rabbit meat before you begin to prepare your rabbit stew recipe.

4 pound rabbit, jointed
¼ pt white wine
2 oz butter
½ pt chicken stock
2 tablespoon double cream
2 tablespoon seasoned flour
1 clove of garlic
2 teaspoons cornflour
2 teaspoons tomato puree
1 tablespoon parsley
1 bouquet garni
Extra parsley
Salt and pepper, to taste

Cover the rabbit with seasoned flour and fry in butter, browning on all sides. Add the stock, wine and tomato puree. Bring to a boil. Next, add the bouquet garni, crushed garlic clove and season with salt, pepper and parsley to taste. Reduce the heat and cook for about 1 ½ – 2 hours or until meat is tender. Place rabbit on a serving dish, keeping warm. Remove the bouquet garni and transfer sauce to a saucepan. Mix the cornflour and cream, stirring into the sauce until thick. Pour sauce over rabbit and garnish with parsley if desired. Your guests will be wowed by this rabbit stew recipe.

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Comments

Comments

2 Responses to “Rabbit Stew Recipes”
  1. jt says:

    what is a bouquet garni?

  2. admin says:

    1 bay leaf
    3 sprigs thyme
    4 large sprigs parsley (including stalks)
    10 cm (4 inch) piece celery stalked with leaves
    two 10 cm (4 inch) pieces leek (green part)

    Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

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