Making Rabbit Stew

Rabbit stew is a delicacy that retains a slight wild or gamey taste, but it is so tender it will practically melt off the bones. Rabbit meat can easily be added to a vegetable stew recipe, but is best when served with thick gravy and just a few wide-cut pieces of carrots and potatoes, and this meat stew will stick to your ribs and keep your energy high all day long.

Removing the Gamey Taste
Because wild rabbits have a distinctive gamey taste, some cooks like to tame the flavor a bit by rinsing the rabbit in a roaster filled with cold water and about two tablespoons of vinegar, plus a few tablespoons of salt. Soak for about one hour, and then drain.

Sweet Rabbit Stew
Ingredients You Will Need:
4 large onions, chopped
1 stick butter
1 whole rabbit, cut up into pieces (including the heart and liver)
Salt and pepper, to taste
2 cups cold water
2 tablespoons brown sugar
1 tablespoon dry mustard
1 bottle of beer
2 tablespoons flour
4 carrots, peeled and cut into 2-inch pieces
5 potatoes, peeled and quartered

Cook the onions in butter in a cast-iron skillet. Once the onions have been sautéed, add the rabbit pieces. Brown the rabbit, turning often and keeping the heat low enough that it doesn't scorch the butter. Season with salt and pepper as you brown the meat.

When the rabbit has sufficiently browned, remove it from the pan, and remove the bones. Add one cup of water, two tablespoons of brown sugar, one tablespoon of dry mustard and one bottle of beer to the pan.

In a separate bowl, mix two tablespoons of flour into the second cup of cold water. Slowly add the water to the skillet. When you have created thick gravy, add the rabbit meat to the mix.

Finally, add the four cut-up carrots and five potatoes that have been peeled and quartered. Simmer until the vegetables are tender. Serve piping hot.

Rabbit stew can also be made in a roaster in the oven, similar to the way you might make a roasted turkey.

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