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Barney's Rabbit Stew
Sent in by Barney Barnhart.
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~ back straps and hind quarters from 2 – 4 rabbits, cut into 1” cubes
~ 3/4 cup flour, divided
~ 3 tsp McCormick poultry gravy mix, divided
~ salt and pepper
~ 1 stick butter
~ 4 chicken bouillon cubes
~ 1 vegetable bouillon cube or 1 tsp vegetable bouillon powder
~ 1 qt water
~ 1/4 cup medium dry white wine
~ 4 – 6 red potatoes, cut into 1” cubes, skin on
~ 2 -4 carrots, skinned and cut into 3/4” thick rounds
~ sliced mushrooms, optional
~ pearl onions, optional
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Prepare the rabbit meat by removing all of the silver skin and membranes. For the backstraps, cut into 1” chunks. For the quarters, debone, chunk and pound well with a meat mallet.
Place the bouillon cubes and wine in a quart measuring cup and add boiling water. Stir well to dissolve the bouillon. Pour 3/4 of the broth into a large soup pot. Bring to a boil then reduce to a simmer
In 3 one gallon zip lock bags, add 1/4 cup of flour, 1 tsp gravy mix and salt and pepper to taste.
Divide the meat between the 3 bags and shake to coat.
Melt some butter in a large skillet.
Add one bag of meat at a time to the hot butter and brown on all sides. Add more butter as needed for each batch.
Add the meat to the pot.
Use remaining broth, de-glaze the skillet and then add it all to the pot scraping out all the goodies.
Cover and simmer for 30 minutes.
Add the potatoes and carrots. Add either the mushrooms or onions or both if desired.
Bring to a boil, reduce heat and simmer until the veggies are cooked and the stew has thickened.
Serve with homemade buttermilk biscuits. Canned will work in a pinch. Enjoy!
"The amount of rabbit, potatoes and carrots depend on their sizes. For larger crowds, increase all amounts as needed." – Barney
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