This is my all-time favorite rabbit recipe and my go-to comfort food.
Step 1: The Rabbits
Harvest the rabbits. I like to make big batches of rabbit stew to feed my friends and me through the fall and winter, so I usually take at least eight rabbits. I have to use a huge pot so starting smaller may be a good idea. Clean the rabbits well but leave them whole. Remove all feet, heads and guts, and soak the meat in water if needed to remove any hairs. Then cook them whole. I usually do this in a crock pot with some bacon on top for as many hours as it takes to get the meat done. Once they’re done, thoroughly debone the rabbits. Thoroughly search for any broken pieces of bone or shot. Shred the meat as you go. The recipe is based off 1 pound of cooked, shredded rabbit meat.
Step 2: The Stew
- Add the meat and 1 pound of raw potatoes to the pot. Any kind will do, just make sure they’re cut into smaller chunks.
- Add 12 ounces of diced onion.
- Throw in 20-22 ounces canned crushed tomatoes.
- Add chicken stock. I usually have a few cups on hand and add a cup at a time until it’s the soupy consistency I like.
- Season to taste: salt and pepper, with a touch of celery salt, paprika and crushed red pepper. Cook it on low for an hour and a half or until potatoes are done. You’ll taste as you go so you can really tailor it to what you prefer.
- Right before it’s done cooking, add 12 ounces of cream corn.
Step 3: Extra Pointers
For thicker stew, you can add a cornstarch slurry. I prefer a more soup-like consistency. Personally, I think this serves best with a side of fresh beer bread or cornbread. You can also use squirrel in place of rabbit.