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