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Rabbit Stew recipe (Poultry)

3 lb rabbit meat
½ lb bacon
1/3 cups flour
½ cups chopped shallots
1   clove garlic
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10   black peppercorns
1   bay leaf
1 teaspoon lemon juice
some   salt, rosemary, thyme

Posted by Vireja69 on Apr 13, 2012


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet. Saute shallots and garlic in skillet for about 4 min. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 90 min. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Pour gravy over stew and serve.

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