- Joined
- Aug 12, 2002
- Messages
- 2,259
I don't THINK I've shared this one before, but if so, I apologize. Just makes such a great dinner, SOOO flavorful, it's worth reposting if so, at least I think so. Of course, I just had another bowl, so I'm biased. 
Also was fun to make it easter weekend. Was completely coincidnce, but made me laugh easter afternoon when I realized I'd had rabbit stew for dinner the night before.
Hunter Stew Recipe #134776
This recipe fits many regional catagories 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!
3 lbs rabbit, cut in pieces (or chicken, duck or other poultry)
1 1/2 cups dry red wine (white may be used if desired)
1 cup water
8 slices bacon
1 beef bouillon cube
2 bay leaves
2 tablespoons dried parsley
1 large onion, chopped
3 garlic cloves, minced
6 servings Change size or US/metric
Change to: servings US Metric
1 hour 50 minutes 20 mins prep
Season meat with salt and pepper and lightly dust with flour.
In a deep fry pan fry bacon until just done but not crispy.
Remove bacon from grease and brown meat pieces in grease.
Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.
Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.
I've made it with both Merlot and Cabernet Sauvignon, and rabbit and chicken. All three times were great. The Rabbit is a bit more flavorful than the chicken, though both were amazing(And the chicken was lacking a bit becaus eI made the mistake of adding too much water that time). I tend ot make it in crock pot, let it simmer on low for a long time, then kick it up to high for half hour or hour before serving(how long depeends on how long I had let it simmer on low). I added sliced mushrooms on mom's suggesiton, does a great job of complimenting/adding to the recipe.
And as last note, I like to make it and serve with it the same wine. But if you don't make your own, that can get expensive(or be cheap, and suffer from a cheap wine). If you cook and serve different wines, use a cheaper wine(but NOT a cooking wine, as they're crap and salty) wine for cooking than for drinking with it, but use the same varietal, aka a merlot both for drinking andcooking, or a cabernet, or whatever. But keep same(and similar if possible, ie don't use a french bordeaux/cabernet to drink and a califoornia or australian cabernet for cooking).
Enjoy
Also was fun to make it easter weekend. Was completely coincidnce, but made me laugh easter afternoon when I realized I'd had rabbit stew for dinner the night before. Hunter Stew Recipe #134776
This recipe fits many regional catagories 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!
3 lbs rabbit, cut in pieces (or chicken, duck or other poultry)
1 1/2 cups dry red wine (white may be used if desired)
1 cup water
8 slices bacon
1 beef bouillon cube
2 bay leaves
2 tablespoons dried parsley
1 large onion, chopped
3 garlic cloves, minced
6 servings Change size or US/metric
Change to: servings US Metric
1 hour 50 minutes 20 mins prep
Season meat with salt and pepper and lightly dust with flour.
In a deep fry pan fry bacon until just done but not crispy.
Remove bacon from grease and brown meat pieces in grease.
Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.
Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.
I've made it with both Merlot and Cabernet Sauvignon, and rabbit and chicken. All three times were great. The Rabbit is a bit more flavorful than the chicken, though both were amazing(And the chicken was lacking a bit becaus eI made the mistake of adding too much water that time). I tend ot make it in crock pot, let it simmer on low for a long time, then kick it up to high for half hour or hour before serving(how long depeends on how long I had let it simmer on low). I added sliced mushrooms on mom's suggesiton, does a great job of complimenting/adding to the recipe.
And as last note, I like to make it and serve with it the same wine. But if you don't make your own, that can get expensive(or be cheap, and suffer from a cheap wine). If you cook and serve different wines, use a cheaper wine(but NOT a cooking wine, as they're crap and salty) wine for cooking than for drinking with it, but use the same varietal, aka a merlot both for drinking andcooking, or a cabernet, or whatever. But keep same(and similar if possible, ie don't use a french bordeaux/cabernet to drink and a califoornia or australian cabernet for cooking).
Enjoy
