How to make rabbit stew
Chef cooks a fabulous rabbit stew recipe with carrots, onions and butternut squash.
Sometimes simple food is the tastiest food of all. There are no special herbs or spices or even stock needed for this tasty rabbit stew recipe the only seasoning needed is salt.
This rabbit stew recipe is very simple to make.
Because the rabbit is cooked on the bone the stew is already a stock, so there are no extra flavourings needed for this tasty rabbit stew recipe.
The cooking time depends on the size and age of the rabbit, the stew takes 2-3 hours unlike a chicken stew recipe so check the meat for tenderness before removing from the pan.
Freshly chopped parsley can be sprinkled over the stew for serving if desired.
Ingredients for rabbit stew
1 Wild rabbit
5-6 Carrots
1 Butternut squash
2-3 Onions
6-7 Potatoes
Salt to season
Cornflour (cornstarch)
Water
1 Wild rabbit
5-6 Carrots
1 Butternut squash
2-3 Onions
6-7 Potatoes
Salt to season
Cornflour (cornstarch)
Water
How to make a rabbit stew
Rinse the rabbit pieces in salted water.
Take a very large pan and fill three quarters with water, bring to the boil then carefully add the rinsed rabbit.
Bring to the boil again and simmer for 5 minutes skimming off anything that floats to the top.
Take a very large pan and fill three quarters with water, bring to the boil then carefully add the rinsed rabbit.
Bring to the boil again and simmer for 5 minutes skimming off anything that floats to the top.
Peel the carrots and potatoes, cut each in half only (can be left whole it depends on the size).
The bigger the carrot and potato the better, the vegetables will disintegrate if sized too small.
Chop the onion into chunks and carefully add all three vegetables to the pan.
Add salt to season.
The bigger the carrot and potato the better, the vegetables will disintegrate if sized too small.
Chop the onion into chunks and carefully add all three vegetables to the pan.
Add salt to season.
Simmer on low for 1 and 1/2 an hour.
After one hour and 30 minutes peel, chop and add the butternut squash to the pan.
Keep simmering for another 30 minutes or until the rabbit is tender.
The age of the rabbit depends on long it takes to cook, add the squash around the last 30 minutes of cooking.
Keep simmering for another 30 minutes or until the rabbit is tender.
The age of the rabbit depends on long it takes to cook, add the squash around the last 30 minutes of cooking.
Remove the rabbit from the stew.
Pick the meat from the bones and place into a dish while you thicken the stew.
Place the cornflour and a pinch of salt into a small dish and add a few spoonfuls of water to mix it into a paste.
Add the cornflour mixture to the rabbit stew.
Gently stir.
Taste the stew here and check if it needs more salt.
Gently stir.
Taste the stew here and check if it needs more salt.
Add the rabbit meat and stir, simmer on a low heat for a few minutes.
Enjoy Chefs rabbit stew recipe.
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