Don made a mighty fine rabbit stew last weekend. It is a simple dish to put together although it does take a little attention to a few details. It is pretty much the same as making a soup-stew with chicken so if you don’t have (or want) rabbit, you can simply substitute with chicken.
What We Used
- olive oil
- garlic powder
- hot salt
- 1/2 cup diced red onion
- 1 tbsp chili garlic paste
- 4 homemade rabbit broth cubes (or other broth base as desired)
- pinch of salt
- 1/4 cup tomato sauce (we used my recent homemade roasted sauce)
- 1 bouillon cube of chicken broth
- 4 cups of water
- 4 mushrooms, liquefied with a little of the broth using our magic bullet (because I don’t like mushrooms especially but they lend great flavor)
- 2 full strips of bacon (it will break down in the broth; you can remove any remaining unrendered fatty pieces before adding the vegetables to the pot, or not, per your preference)
- 4 rabbit legs
- 3 carrots
- 2 stalks of celery
- 2 medium turnips
- 1/2 red bell pepper
- handful of sugar snap peas
- 1 sweet onion
What We Did
First we tackled the meat. Don drizzled it with a little olive oil and rubbed it with garlic powder, hot salt, ginger, and paprika. He just shook and rubbed so I can’t give you measurements. Go with what feels right.
He found that using the tongs to spread the rub was much more effective than using his hands.
Next, he grilled the meat on high for 10 minutes on each side for a nice char.
While the meat cooked, we got all the broth ingredients together in the crock pot.
When the meat came off, we let it rest for a few minutes.
Then added it to the crock pot.
We cooked it all on high for 3 hours.
At 3 hours we pulled out a leg to test the consistency of the meat.
We want it to be soft enough to come off the bone but not falling off in the pot. (That happened once before and I was picking bits of bone out of the stew for ages and we still had to be careful when eating.)
It was perfect. So we pulled out the rest, let it cool to be able to handle it easily, removed the bones, roughly chopped the meat, and added it back to the pot.
Next, we roughly chopped the carrots, celery, turnips, bell pepper, onions, and snap peas. Everything went in the pot except the turnips. Since they take so much longer than the other veggies, Don wrapped the chopped turnips in aluminum foil and roasted them in the oven for 30 minutes at 350 degrees. Then they were added to the pot and it all went for another hour to bring it all together. It was de-lish.
Tip: if you need to stretch your cooking time you can always turn your crock pot down to low and let it go longer.
Note: if you want to remove the unrendered fatty bacon bits, do this before you add your chopped meat or veggies. Searching it out in the midst of all the other food is an exercise in frustration. 🙂
Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.
~ Skye Gyngell, My Favorite Ingredients