Stewed Rabbit Recipe
I love this Stewed Rabbit recipe for it brings such rave reviews everytime I make it. Use the freshest of Poultry available to get a great Stewed Rabbit. This Stewed Rabbit is so tasty that I cannot resist serving it as a Side Dish often. Try this Stewed Rabbit once and only once! Your loyalty to it forever is guaranteed!
Ingredients
2 1/2 - to 3-pound domestic rabbit
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon, cut up
1 large onion, sliced
2 medium carrots, cut crosswise into 1/2-inch slices
2 medium cloves garlic, crushed
1 bay leaf
1 1/4 cups water
3/4 cup dry red wine
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves
1/2 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Cut rabbit into pieces.
Mix flour, 1/2 teaspoon salt and the pepper.
Coat rabbit with flour mixture.
Fry bacon in 4-quart Dutch oven over medium heat until crisp.
Remove with slotted spoon and drain; reserve.
Pour off all but 2 tablespoons bacon fat.
Cook rabbit in bacon fat over medium heat, turning occasionally, until brown.
Add onion, carrots, garlic, reserved bacon and bay leaf.
Mix 1 1/4 cups water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
Heat to boiling; reduce heat.
Cover and simmer until rabbit is tender, 1 to 1 1/2 hours.
Remove rabbit and vegetables; keep warm.
Mix cornstarch and 2 tablespoons cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.
Mix flour, 1/2 teaspoon salt and the pepper.
Coat rabbit with flour mixture.
Fry bacon in 4-quart Dutch oven over medium heat until crisp.
Remove with slotted spoon and drain; reserve.
Pour off all but 2 tablespoons bacon fat.
Cook rabbit in bacon fat over medium heat, turning occasionally, until brown.
Add onion, carrots, garlic, reserved bacon and bay leaf.
Mix 1 1/4 cups water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
Heat to boiling; reduce heat.
Cover and simmer until rabbit is tender, 1 to 1 1/2 hours.
Remove rabbit and vegetables; keep warm.
Mix cornstarch and 2 tablespoons cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.
