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.
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.