EASY RABBIT STEW
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, www.ces.ncsu.edu
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