Rabbit Stew Recipe
This is a kick ass Rabbit Stew recipe which will knockout anyone who eats it. Excuse my French please. Once tasted, I am sure you would love to prepare this Rabbit Stew recipe for your dear ones!
Summary
Difficulty LevelEasy
Ingredients
1 (4 to 5 pound) rabbit
4 tablespoons bacon fat or butter
3 tablespoons flour
2 cups chicken stock
2 cups dry white wine
1 garlic clove, crushed
2 1/2 tablespoons tomato paste
Salt
Pepper
1 teaspoon tarragon
1 bay leaf, crushed
1/2 teaspoon thyme
3 tablespoons sour cream
Directions
Rabbit can be found in most frozen-food departments.
Have butcher cut rabbit into serving pieces.
Heat fat; brown rabbit pieces on all sides.
Sprinkle with flour; blend in well.
Add stock, wine, garlic, tomato paste, and seasonings.
Simmer, covered, over low heat 1 1/2 hours.
Transfer meat to warm serving platter.
Reduce sauce if necessary.
Stir in sour cream; heat, but do not let sauce boil.
Pour over rabbit.
Have butcher cut rabbit into serving pieces.
Heat fat; brown rabbit pieces on all sides.
Sprinkle with flour; blend in well.
Add stock, wine, garlic, tomato paste, and seasonings.
Simmer, covered, over low heat 1 1/2 hours.
Transfer meat to warm serving platter.
Reduce sauce if necessary.
Stir in sour cream; heat, but do not let sauce boil.
Pour over rabbit.
