Rabbit Stew

From Old Farmer's Almanac — 2008

Soups, Stews, Chowders Recipes

Yield: Serves 4.

• 1 rabbit (3 to 5 lbs.), cleaned and cut into pieces
• 1 tablespoon oil
• 1/2 to 1 pound bacon, cut into medium pieces
• 1 cup onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3 to 5 large potatoes
• 1 large jar canned whole tomatoes
• canned or fresh corn or string beans
• salt and pepper, to taste

In a large, heavy pot, heat oil until hot. Add bacon, onions, carrots, and celery and cook until vegetables are tender. Remove bacon and vegetables from pot and reserve. Brown rabbit pieces in the pot until golden on all sides. Remove from heat and remove meat. Drain any remaining oil from pot. Add 1 cup of water to the pot and stir. Return everything to the pot and add tomatoes. Add additional water to cover rabbit. Cook covered on low heat for 1 to 2 hours until rabbit is tender. Add potatoes and other vegetables during the last half hour of cooking. Remove rabbit meat and cut up. Return meat to pot. Salt and pepper to taste.

-Robin and Mark Way

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