(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,

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 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.



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



Popular Pages

Free Food Magazine Subscriptions