How to Make Easter Rabbit Stew

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Skip the barbecued lamb this Easter and consider munching on a bunny instead. No really, we’re serious. Did you know rabbits are an exceptionally eco-friendly meat? In Australia, they’re an invasive species that does a lot of harm to our local native flora and fauna.

Do your part for the environment by getting stuck into today’s Easter recipe: rabbit and veggie stew. This dish is a savoury combination of chopped rabbit, carrots, and potatoes. A splash of your favourite red vino, along with a variety of spices work to give this stew its rich flavour.

You’ll need:

  • 1  rabbit (approx. 3lbs) - diced
  • ¾ cup of all-purpose flour
  • 3 tablespoons of butter
  • 1 cup of chopped celery
  • 2 medium-sized onions, thinly sliced
  • 1 teaspoon of seasoned salt (combination of herbs such as thyme, marjoram, and dill weed as well as garlic and celery salt, onion powder, paprika, curry powder and dry mustard)
  • 1 teaspoon of salt
  • Just a dash of pepper
  • 1 bay leaf
  • 4 cups of water OR a low sodium vegetable or chicken broth
  • 4 cups of dry red wine
  • 2 cups of carrots – diced
  • 4 medium sized potatoes -peeled and diced
  • 4oz of sliced mushrooms – sautéed
  • 1/3 cup of cold water

How to Make It:

  1. Cover your bunny with the 1/2 cup of flour.
  2. Melt butter in a pan over medium heat before browning your rabbit pieces on all sides.
  3. Add the celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and your vino before bringing it to a boil.
  4. Reduce your heat to a simmer, cover and simmer for 2 hours.
  5. Add the carrots, potatoes, and mushrooms. 
  6. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
  7. Mix together your last remaining ¼ cup of flour and 1/3 cup of cold water then stir until well blended (no lumps).
  8. Stir the mix into the broth and then cook and stir until the broth has thickened.
  9. Serve with a baked bread roll and some salad.