My mother-in-law came into town for my son’s birthday and we thought we would make a little rabbit stew for her to try something new. We have two different places where we can buy rabbit near us: an Asian market or a butcher shop. There is a definite difference in price and quality between the two. The butcher, though expensive is well worth it, especially to try to impress the mother-in-law. One of my favorite things over the last year has been to butcher my own poultry and small animals. It is really easy to butcher a rabbit into eight piece plus the spine. Never through away the spine as I keep a running set of carcasses in the freezer to make stock.
Our quick and easy recipe is to brown the rabbit in a dutch oven and set aside.
Once the rabbit has been removed add to the dutch oven:
- 1 onion diced
- a few celery stalks decided
- a couple carrots diced
- a pound of potatoes
After the vegetables soften, add a can of whole peeled tomatoes and cook for about 15 minutes. Add the browned rabbit back to the pot and stew for about an hour. Remove rabbit and chop up into smallish pieces. Dish out the stew into bowls and top with rabbit pieces.
Working Dad Cooks 