photo by catercow
- Ready In:
- 8hrs 45mins
- Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
- Add spices to the pot.
- Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
- Cover and cook on low for 8 hours. Thicken gravy as desired.
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The rabbit: for lack of explicit instruction, I carved the four limbs and two loins off as single chunks for the stew. I put the remaining carcass in water with bay leaves and boquet garni for a stock, which I reduced and added to the stew at the end. Regarding soup consistency: I wanted something "stewy", not watery: when cooking was finished, I removed a couple of chunky cups of the stew, pureed in blender, re-added. I also added a light broth-flour roux. For taste: I added a generous splash of red wine and a squirt of lemon juice
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I'm a 19 year old college student and I cook a lot for my mother and my boyfriend. I try to tend a lot to their tastes (she likes traditional comfort foods and he prefers spicer fare) and I am very health concious. I am also an avid baker and run my own bakery business when I'm not at school so I am always looking for and creating new bakery recipes.