Rabbit Stew Recipe
I have to admit this recipe of Rabbit Stew is on my favorite list. It is an effortless Side Dish. The Rabbit Stew is made with Meat Meatloaf which is easy to find at any grocery store. This Rabbit Stew recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
2 rabbits, skinned, cleaned, and cut in four pieces each
1 1/2 cups mild vinegar
1 cup water
1 large onion, quartered
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
2 pounds whole baby onions
3 tablespoons olive oil
2 tablespoons tomato paste mixed with
1 cup water
1 cup red wine
1 garlic clove, crushed in a garlic press
1 bay leaf
1/8 teaspoon cinnamon
Salt and pepper to taste
Water to cover
Directions
1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.
