Rabbit Stew Recipe

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Reviewed By cameraclix
"I added a couple of cloves of garlic along with the chopped onions which went ... read full review"
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  • 3 pounds rabbit, cut into stew sized pieces
  • 1 1/2 cups all-purpose flour
  • 1/4 cup grapeseed oil
  • 3 tablespoons butter
  • 1 cup celery, diced
  • 2 cups diced carrots
  • 2 onions, finely diced
  • Salt
  • Freshly ground black pepper
  • 3 bay leaves
  • 6 cups water
  • 4 cups red wine
  • 4 medium-sized potatoes, diced
  • 1/2 cup sliced sautéed mushrooms
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 sautéed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
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Rabbit Stew Recipe Reviews

rabbit stew

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Rating of 5 out of 5.0 stars
Reviewed By
"I added a couple of cloves of garlic along with the chopped onions which went down well. This is a very easy dish which, aside from having to fry off the mushrooms towards the end, is almost a "one pot" meal. It's easy, tasty and cheap! Rabbit being a much under-used meat in this country."
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