|Nutritional Guidelines (per serving)|
|Servings: 4 cups (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may not be familiar with using rabbit in cooking, but it is actually the new "super meat"—rabbits have a low impact on the environment and are very inexpensive to raise since they are herbivores and don't require anything extra to fatten them up. And, as we all know, they reproduce like, well, rabbits, so they can be raised and processed quickly. And most importantly, a rabbit is tender, juicy and delicious. As the saying goes, "it tastes like chicken."
This rabbit stew is a savory combination of cut up rabbit, carrots, and potatoes. Red wine, along with a variety of aromatic vegetables, gives this stew a rich flavor. This recipe calls for a homemade seasoned salt, which is a combination of herbs such as thyme, marjoram, and dill weed as well as garlic and celery salt, onion powder, paprika, curry powder and dry mustard.
Serve this stew with biscuits or finish it with easy sage dumplings (see instructions at end of recipe).
- For the Stew
- 1 rabbit (about 3 pounds, cut up)
- 3/4 cup all-purpose flour (divided)
- 3 tablespoons butter
- 1 cup celery (chopped)
- 2 medium onions (thinly sliced)
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- Dash of pepper
- 1 bay leaf
- 4 cups water (or a low-sodium vegetable or chicken broth)
- 4 cups dry red wine
- 2 cups diced carrots
- 4 medium potatoes (peeled and diced)
- 4 ounces sliced mushrooms (sautéed)
- 1/3 cup water (cold)
- For the Optional Sage Dumplings
- 2 cups of biscuit mix
- 3/4 cup of milk
- 1/2 teaspoon poultry seasoning
Note: while there are multiple steps to this recipe, this stew is broken down into workable categories to help you better plan for preparation and cooking.
Make the Rabbit Stew
Gather the ingredients.
Dredge the rabbit pieces with the 1/2 cup of flour.
Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.
Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine; bring to a boil.
Reduce heat to a simmer, cover and simmer for 2 hours.
Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
In a small bowl, combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps.
Stir the flour mixture into the broth; cook and stir until the broth has thickened.
Serve the stew with biscuits and a salad.
Optional Sage Dumplings
Gather the ingredients.
If you're making the optional sage dumplings, after thickening the stew, combine 2 cups of biscuit mix in a bowl with 3/4 cup of milk and 1/2 teaspoon of poultry seasoning. Stir with a fork until the ingredients are combined.
Drop over the simmering stew and cook for 10 minutes.
Cover the pan and continue simmering for 10 minutes longer, gently stirring occasionally to keep the stew from scorching.
Serve and enjoy!