Recipe: Perfect Rabbit and Rice Stew

Rabbit and Rice Stew. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low.

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Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth. Serve the rabbit over the rice. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. We can cook Rabbit and Rice Stew using 13 active ingredients as well as 3 actions. Here is exactly how you achieve.

What needs to be prepared of Rabbit and Rice Stew

1. Guidelines. 1 of whole rabbit, skinned and dressed.
2. Step by step. 1 bag of baby carrots.
3. Directions. 1-2 of Celery stalks, chopped.
4. Directions. 1 of Yellow Onion, sliced.
5. Directions. 1-2 of Potatoes, cubed.
6. Detaile. 1/2 Bag of frozen chopped broccoli.
7. Directions. 1 quart of Chicken Broth.
8. Instructions. 1 of Sm. Can Cream Chicken Soup.
9. Directions. 2 of Tbsps. Seasoning Salt.
10. Instructions. 1 Tbsp. of Black Pepper.
11. Directions. 1 Tbsp. of Each Onion and Garlic Powder.
12. Detaile. 2 Cups of White Long Grain Rice.
13. Directions. 5 Cups of Water.

Rabbit is cheaper and more environmentally friendly to produce than other types of meat, most of all beef. Layer onion, potatoes, and carrots in bottom of a crock pot. Join Chef Bourque' as he brings home his wild game and makes his famous "Rabbit Stew Absolute." Aieee! Special guest appearance by "No Air-Time John." Thumbs.

To Make Rabbit and Rice Stew

1. In a large slow cooker add the rabbit and rest of ingredients except for the rice and 4 cups of water. Turn Slow Cooker on high and cook for 6-8 hours or til vegetables are tender and rabbit falls off bone. When done go through and try to remove all the bones and shred meat. Turn Slow Cooker down to keep warm setting..
2. In a large saucepan add 4 cups water and 2 cups rice. Bring to boil on high stirring ever so often. Once to a boil turn down heat and let simmer til rice is soft. Turn heat off and let sit covered til ready to serve..
3. In a serving bowl add some rice and ladle some rabbit stew over the rice serve with buttered crusty bread. Serve and enjoy 😉.

Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content. I love the flavors of Sardinia: saffron, capers, lusty sauces, stews and game meats. The recipe has its origins with a rabbit recipe I found in Giuliano Bugialli's Foods of Sicily and Sardinia. It is traditionally done with rabbit or chicken, but I had some jackrabbits — really hares - I wanted to cook, so here it is. This is a lot of work to make but well worth it.

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