Rabbit and Rice Stew
Rabbit and Rice Stew

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, rabbit and rice stew. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Rabbit and Rice Stew is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Rabbit and Rice Stew is something which I have loved my entire life. They’re fine and they look fantastic.

This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Place rabbit in a shallow dish and. can of chicken bouillon.

To begin with this recipe, we have to first prepare a few ingredients. You can cook rabbit and rice stew using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Rabbit and Rice Stew:
  1. Take 1 whole rabbit, skinned and dressed
  2. Make ready 1 bag baby carrots
  3. Get 1-2 Celery stalks, chopped
  4. Prepare 1 Yellow Onion, sliced
  5. Take 1-2 Potatoes, cubed
  6. Take 1/2 Bag frozen chopped broccoli
  7. Make ready 1 quart Chicken Broth
  8. Make ready 1 Sm. Can Cream Chicken Soup
  9. Get 2 Tbsps. Seasoning Salt
  10. Get 1 Tbsp. Black Pepper
  11. Take 1 Tbsp. Each Onion and Garlic Powder
  12. Get 2 Cups White Long Grain Rice
  13. Prepare 5 Cups Water

Remove the rabbit with kitchen tongs to a tray or platter lined with paper towels. This rabbit stew is a savory combination of cut up rabbit, carrots, and potatoes. Red wine, along with a variety of aromatic vegetables, gives this stew a rich flavor. This recipe calls for a homemade seasoned salt, which is a combination of herbs such as thyme, marjoram, and dill weed as well as garlic and celery salt, onion powder, paprika.

Steps 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 😉

The crockpot method works just as well. Then I followed the directions to make the gravy and turned the crockpot on high. Served the rabbit with white rice and sliced French bread. A peasant dish that's fit for a king, rabbit stew has long been a mainstay on menus across Europe - think Coniglio alla cacciatora (hunter's rabbit stew) in Italy, Estofado de conejo (rabbit stew) in Spain and Lapin à la cocotte (rabbit casserole) in France. Rabbit is also eaten in stews and tagines in Morocco and North Africa but it fell out of favour in the UK perhaps because we began.

So that’s going to wrap this up for this exceptional food rabbit and rice stew recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!