1 2 to 4 lb rabbit
1 Quart Chicken Stock (We always have plenty of this on hand from butchering chickens)
4 Beef Bouillon Cubes or a quart of real beef broth
2 Large Onions
2 Cloves Garlic Minced
8 Large Potatoes
4 Carrots cut in about 4 inch lengths
1 Tablespoon Olive or Veg Oil
Salt & Pepper to Taste
Cut apart rabbit at joints 4 legs, 1 rib, 1 loin leave the bone and and fry with oil until skin is browned.
In a 4 to 5 quart pot, place rabbit, chicken stock, beef bouillon cubes, onions, garlic, salt & pepper in 4 quart pan. Add a quart or two of water and bring to a boil. Turn down to simmer and let simmer for 2 to 3 hours. Remove meat from bones or leave in. I prefer the meat to be boned. About an hour before eating add the carrots and potatoes. Cook on low to medium heat until carrots and potatoes are desired consistency.
Serve with toasted bread.
When finished with all the stew. Use the left over broth as a base for noodle soup. This will easily serve 8 hungry people.
1 Quart Chicken Stock (We always have plenty of this on hand from butchering chickens)
4 Beef Bouillon Cubes or a quart of real beef broth
2 Large Onions
2 Cloves Garlic Minced
8 Large Potatoes
4 Carrots cut in about 4 inch lengths
1 Tablespoon Olive or Veg Oil
Salt & Pepper to Taste
Cut apart rabbit at joints 4 legs, 1 rib, 1 loin leave the bone and and fry with oil until skin is browned.
In a 4 to 5 quart pot, place rabbit, chicken stock, beef bouillon cubes, onions, garlic, salt & pepper in 4 quart pan. Add a quart or two of water and bring to a boil. Turn down to simmer and let simmer for 2 to 3 hours. Remove meat from bones or leave in. I prefer the meat to be boned. About an hour before eating add the carrots and potatoes. Cook on low to medium heat until carrots and potatoes are desired consistency.
Serve with toasted bread.
When finished with all the stew. Use the left over broth as a base for noodle soup. This will easily serve 8 hungry people.
I tried it a couple weeks ago, except I made dumplings on the top. (I LOVE dumplings).
