(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesRabbit, Hare & Squirrel >  Easy Rabbit Stew



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 4-6.


    • 1 frozen dressed rabbit
    • 1 large onion, cut-up
    • 1 small green pepper, cut-up
    • 1-2 stalks celery, sliced
    • 2 cloves garlic, chopped
    • Salt and pepper
    • 1/2 tsp. oregano
    • 1 tbsp. dried parsley
    • 1-2 carrots, cut-up
    • 3 tbsp. catsup or tomato paste
    • Cayenne pepper to taste
    • 1 cup liquid (white wine, cider, tomato sauce, or water)

Marinade: (either 1 or 2)
1. 1/2 cup vinegar, 2 tbsp. salt, 2 cloves garlic--minced, and cold water to cover.

2. 1 cup dry vermouth, 1 bay leaf--crumbled, and 3 tbsp. fresh lemon juice.

Defrost rabbit meat overnight in one of the marinades above.

Brown rabbit with vegetables in hot skillet for 5-10 minutes.

Place rabbit and other ingredients in crock pot.

Cover and cook on low 8-10 hours.

North Carolina Cooperative Extension,



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2017 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages