Rabbit and Rice Stew
Rabbit and Rice Stew

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rabbit and rice stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Rabbit and Rice Stew is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Rabbit and Rice Stew is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rabbit and rice stew using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Rabbit and Rice Stew:
  1. Take 1 whole rabbit, skinned and dressed
  2. Get 1 bag baby carrots
  3. Take 1-2 Celery stalks, chopped
  4. Get 1 Yellow Onion, sliced
  5. Get 1-2 Potatoes, cubed
  6. Take 1/2 Bag frozen chopped broccoli
  7. Prepare 1 quart Chicken Broth
  8. Get 1 Sm. Can Cream Chicken Soup
  9. Make ready 2 Tbsps. Seasoning Salt
  10. Prepare 1 Tbsp. Black Pepper
  11. Take 1 Tbsp. Each Onion and Garlic Powder
  12. Make ready 2 Cups White Long Grain Rice
  13. Get 5 Cups Water

Pour the red wine over the bacon and vegetables, scraping all the goodness off the bottom of the dish. Add the chicken stock, golden rabbit and boozy prunes to the mix, then cover and cook for two hours, stirring from time to time until the rabbit is tender. Serve the slow-cooked rabbit stew with a garnish of parsley and wild rice on the side. Dust the rabbit in the flour.

Instructions to make Rabbit and Rice Stew:
  1. In a large slow cooker add the rabbit and rest of ingredients except for the rice and 4 cups of water. Turn Slow Cooker on high and cook for 6-8 hours or til vegetables are tender and rabbit falls off bone. When done go through and try to remove all the bones and shred meat. Turn Slow Cooker down to keep warm setting.
  2. In a large saucepan add 4 cups water and 2 cups rice. Bring to boil on high stirring ever so often. Once to a boil turn down heat and let simmer til rice is soft. Turn heat off and let sit covered til ready to serve.
  3. In a serving bowl add some rice and ladle some rabbit stew over the rice serve with buttered crusty bread. Serve and enjoy 😉

Serve the slow-cooked rabbit stew with a garnish of parsley and wild rice on the side. Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Pour the red wine over the bacon and vegetables, scraping all the goodness off the bottom of the dish. Add the chicken stock, golden rabbit and boozy prunes to the mix, then cover and cook for two hours, stirring from time to time until the rabbit is tender.

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