New invasivore editor Winnie Winikoff shares a rabbit stew recipe just in time for Easter.
This recipe is the result of our first experiment in cooking rabbit. The meat smelled kind of gamey so we suspected stewing represented our best option. We would eventually discover that the rabbit tasted somewhere between dark meat turkey and pork. Overall, our first rabbit meal tasted great, and this recipe serves between 4 and 6 people.
- 1 pound Rabbit, quartered
- 6 cups water
- 1 ½ – 2 cups fresh carrots, chopped
- 1 large onion, quartered
- 2 -3 red potatoes, quartered
- 1 can mushrooms with liquid
- 2 cubes vegetable bouillon
- 1 Tablespoon garlic powder
- 1 Tablespoon Olive Oil
- Black pepper to taste
- Heat olive oil in stockpot
- When oil is warmed to medium–high heat, brown the rabbit quarters in the oil
- Add onion and carrots, sautéing lightly
- Add mushrooms, potatoes, pepper, garlic powder, bouillon, and water
- Cook uncovered on high heat for about 1½ hours, stirring frequently
- Enjoy with crispy crust bread
Red potatoes cook very quickly, especially when quartered. This works out well because the starch in the potatoes acts as a thickener so this recipe yields a stew rather than a soup. If you want potato chunks in your stew, add fingerling potatoes about 30 minutes before serving.
Interested in more rabbit recipes? Check out our recipe for oven-roasted rabbit!