Recipezaar: Rabbit,Stews recipes

Rabbit Stew

Mon, 27 Sep 1999 05:35:00 -0400

Braised Rabbit Brunswick Stew

Sun, 27 Oct 2002 22:10:28 -0500

Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also. -- posted by rickv

Rabbit Stew and Fatback

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Zuni Jackrabbit Stew

Tue, 14 Oct 2003 20:00:29 -0400

Cooking times approx. -- posted by Iowahorse

Old Fashion Rabbit Stew

Mon, 08 Mar 2004 20:00:04 -0500

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort. -- posted by Baby Kato

Wild Game Gumbo

Tue, 29 Mar 2005 15:26:18 -0500

Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living. -- posted by ratherbeswimmin'

Stewed Rabbit

Tue, 21 Jun 2005 12:06:47 -0400

This is the recipe I use when I find these little varmints in my vegetable garden. I found this recipe in a cookbook years ago and have adjusted it over the years to fit my taste. -- posted by Sgt. Pepper

Hunter Stew

Wed, 24 Aug 2005 18:41:21 -0400

This recipe fits many regional categories where French cooking has influenced the cuisine. Posted for World Tour for Canada and France but would fit other regions as well. Feel free to use chicken pieces instead. I do! Whatever meat is used it is a Warm and comforting dish that is different and tasty. Posted by request from Game Meats forum. Duck would be great here too or any kind of poultry. Adjust other ingredients too such as chicken bouillon and turkey bacon instead of beef and pork. Please let me know if you try this and how you experiment with it! -- posted by mama's kitchen

Shin Beef and Rabbit Stew

Tue, 10 Jan 2006 16:28:20 -0500

This is a family recipe that we always eat on Christmas Eve. My Grandpa used to eat it for breakfast on Christmas morning and the remains (which jellify if it is made properly) served at tea time. -- posted by chimera448

Rabbit Ragu

Thu, 01 Jun 2006 14:44:53 -0400

This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe. -- posted by SkinnyMinnie

Spanish Style Rabbit

Thu, 15 Jun 2006 22:57:53 -0400

Spanish a la espanola, a rabbit dish done the traditional spanish way -- posted by Jane Gib

Rabbit Stew

Mon, 10 Jul 2006 23:12:35 -0400

I took a few recipes here from zaar and combined them and then added my own touches to make this stew. -- posted by Funda

Cajun Sweet Potato Pie

Wed, 20 Sep 2006 19:53:45 -0400

True Cajun heartland recipe. -- posted by Chef #354557

Crock Pot Rabbit Stew

Tue, 24 Oct 2006 22:00:09 -0400

Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking. -- posted by Peter J

Brunswick Stew

Thu, 04 Jan 2007 20:59:49 -0500

On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate. -- posted by Sweetiebarbara

Chicken With Sauce Piquante

Thu, 18 Jan 2007 16:22:11 -0500

I received this recipe from my sister and it is one of the favorite dishes in South Louisiana. It is certainly one of our favorites. -- posted by bayousong

Rabbit With Cider in Prunes

Wed, 09 May 2007 16:52:29 -0400

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain -- posted by jenny butt

Rabbit Stew

Tue, 28 Aug 2007 17:47:14 -0400

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good. -- posted by catercow

Rabbit Etouffee

Wed, 19 Sep 2007 14:34:44 -0400

From Bon Appetit Magazine -- posted by Chef #573036

Hare (Rabbit) Ragout Les Fougeres

Wed, 14 Nov 2007 02:20:13 -0500

This is from a fabulous fine dining restaurant near me in chelsea quebec, they published a cookbook and this is one of the recipes. I love ragout's and if you cant find rabbit use chicken -- posted by MarraMamba

Rabbit With Lemon Dumplings

Thu, 20 Dec 2007 00:27:38 -0500

Cooked slowly and with delicious lemon dumplings to set off the rabbit, it's a lovely dish. -- posted by MarraMamba

Brunswick Stew

Mon, 16 Mar 2009 15:50:53 -0400

This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years. -- posted by bayousong

Rabbit and Pork Casserole

Sun, 29 Nov 2009 14:45:49 -0500

Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable. -- posted by Tinyclanger