I had some rabbit that I purchased last year after seeing it in the butcher. I had no idea what to do with it. I made Grilled Saddle of Rabbit (a Recipe Club Newsletter Exclusive) with some of it, but I had the bony legs, and tasty looking loins, all full of bones and I had no idea what to do with them. So they sat waiting patiently, frozen, for when I knew what to do. Then I watched old reruns of the Bugs Bunny Show. Hasenpfeffer anyone? After a classic where Yosemite Sam tries to make Bugs into rabbit stew for the king, I was thus inspired to make my own Grilled Rabbit Stew.
With winter still battering us in the northern areas of North America, a good stew is just about the best thing you can eat. It warms you from the inside. It’s lighter than a beef stew too. Originating in Germany, Hasenpfeffer is a traditional stew made with wine and or vinegar. Mine isn’t quit traditional but try it out. You will not be disappointed.
**Yes there is two instances of vegetable stock in there, I thought it would be easier to show it twice than tell you to divide it.
All in all, I didn’t expect to take this little time to make a full stew for a meal, but clocking in at only 2 hours including prep time, I am quite impressed. The flavour is so good. Not overly seasoned, not bland either. I may marinate the potatoes in garlic and salt, but I think that would make the whole thing a little too salty. It’s funny, the rabbit looks like chicken in the stew. I guess you could fib about it if you have someone who is picky. But I doubt you will have to. This is really good food. What food have you made that has a crazy name? Has it become one of your favourites? Leave a comment and tell us!
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With winter still battering us in the northern areas of North America, a good stew is just about the best thing you can eat. It warms you from the inside. It’s lighter than a beef stew too.View Details