Rabbit Brunswick Stew Recipe
I grew up eating this rabbit brunswick stew frequently and am happy to share this recipe with you. Stock up on more and more meat meatloaf as you will want to make this rabbit brunswick stew time and again. This rabbit brunswick stew as a side dish is a winner! Mark this rabbit brunswick stew, or else you will later regret bookmarking this recipe.
Ingredients
2-pound dressed rabbit, cut up
2 cups water
2 medium onions, sliced
2 slices bacon, chopped
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
2 medium potatoes, peeled and cubed
1 16-ounce can tomatoes, cut up
1 8 3/4-ounce can whole kernel corn, drained
1 8 1/2-ounce can lima beans, drained
1/4 cup cold water
3 tablespoons all-purpose flour
Directions
Place rabbit in 3-quart casserole or baking dish.
Add 2 cups water, onions, bacon, salt, rosemary, basil, pepper, potatoes, and tomatoes.
Cook, covered, at MEDIUM HIGH (7) for 20 minutes.
Stir in corn and lima beans.
Cook, covered, at MEDIUM HIGH (7) for 35 minutes or till tender, giving casserole half turn after 15 minutes.
Remove rabbit pieces and keep warm.
Blend cold water and flour.
Stir into stew.
Cook at HIGH for 5 minutes, or until thickened and bubbly, stirring three times.
Add rabbit pieces to stew.
Add 2 cups water, onions, bacon, salt, rosemary, basil, pepper, potatoes, and tomatoes.
Cook, covered, at MEDIUM HIGH (7) for 20 minutes.
Stir in corn and lima beans.
Cook, covered, at MEDIUM HIGH (7) for 35 minutes or till tender, giving casserole half turn after 15 minutes.
Remove rabbit pieces and keep warm.
Blend cold water and flour.
Stir into stew.
Cook at HIGH for 5 minutes, or until thickened and bubbly, stirring three times.
Add rabbit pieces to stew.
