Rabbit Stew

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Rabbit Stew 

Rabbit is an excellent low-fat source of protein and rabbit stew is delicious. Rabbit can be substituted for chicken breast in many recipes because its pale-coloured meat looks and tastes quite similar. Nutritionally, it contains twice as much iron as chicken breast.

Prep Time:
Cook Time:
Total Time:
Serves: 6
  • 1-1,5 kg rabbit, cut in portions

  • 45 ml butter OR oil

  • 1 small onion, chopped

  • 10 ml salt

  • 2 ml pepper

  • 3 cloves

  • 15 ml chopped parsley

  • 5 ml thyme

  • 6 small whole onions

  • 6 large black mushrooms, chopped

  • 375 ml light meat stock OR water

  • 30 ml butter

  • 30 ml flour

  • 125 ml cream

  • 50 ml dry sherry

  1. Heat 45 ml butter in a heavy saucepan and brown rabbit meat

  2. Add onion and sauté until transparent

  3. Add salt, pepper, cloves, parsley, thyme, whole onions, mushrooms and stock

  4. Simmer, covered, for 1 to 1½ hours — remove meat from saucepan

  5. Melt 30 ml butter and stir in flour — cook, stirring, for 5 minutes

  6. Add a little stock and stir to blend

  7. Add this sauce to saucepan and boil until thick and creamy

  8. Stir in cream and sherry, then add meat

  9. Heat well and serve immediately with rice.

Category: Entrée

Cuisine: Global

Sub-Category: Game

Total Views: 1362

Word Count: 474

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