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Rabbit Stew

Rabbit Stew
12 April 2016
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SHOPPING LIST: carrots, flour, onion, rabbits, salt, salt pork, potato, and turnip

INGREDIENTS

2 rabbits cut into pieces, 2 cups of water, 1 chopped onion, 4 or 5 slices of salt pork, 3 tsp. flour, 1 cup of diced turnip, 3 diced carrots, 1 1/2 tsp. salt, 1/2 cup diced potatoes

INSTRUCTIONS

Heat fry pan and fry salt pork.
Dredge the rabbit meat with flour.
Brown rabbit meat in hot fat.
Place the browned rabbit meat in a large pot
Add water to the frying pan to remove all the browning liquid and add it to the pot.
Add enough water to cover the rabbit meat.
Add chopped onion, salt and pepper.
Simmer, do not boil for 2 to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes, and turnip.
Bring the stew to a slow boil.
Cook for another 10 minutes.
Add flour thickening (See recipe which follows) to the stew to make gravy.
Add dumplings and cook for another 20 minutes.
Serve with dumplings while hot.

Flour Thickening
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.

INFO:

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