Rabbit Stew Recipe (So Good!)

My first Rabbit Stew was incredible! The kids were begging to have the left-overs for lunch today 🙂

One 3.75 lb rabbit made a stew that will feed us 3 times, I was able to store 2 meals worth of stew in the freezer for future dinners after eating a big helping the first night.

Recipe: I started first thing in the morning, took my big stock pot, put the dressed rabbit (bones and fat intact) in the stock pot, filled the pot with water and 1/4 cup of raw apple cider vinegar, and one coarsely chopped medium red onion and about 10 cloves of garlic, chopped and smashed. I put the flame on med-high till it began to boil, stirring occasionally. Then I turned the heat down to low and let it slow cook all day, half the day with the cover on. By early evening (around 4pm) the meat was falling off the bones nice and easy, so I picked out all the bones, added chopped carrots, celery, chopped potatoes, a cup of rice and some noodles. Then I added salt, pepper, turmeric, parsley, a pinch of rosemary and let the noodles and rice finish becoming tender. Then I threw together some from scratch biscuits.

I read many recipes for rabbit stew and all of them called for chicken stock, well I wanted to taste the rabbit, not chicken so I made the stock from the rabbit bones. DELISH! I can officially say, Rabbit Stew is my favorite! Still tastes a lot like chicken, just slightly different. Hard to put a finger on how it’s different, it just is. lol

This time of year homemade soup stock is so healing and great for the immune system, I love homegrown!

 

Here is a picture of the stew I made out of the rabbit soup.

Rabbit Stew & Dumplings

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