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Posted in: Speciality Meats
Prep Time:
45
Serves:
4
Grill time:
60

Grilled Rabbit Stew

Hasenpfeffer Anyone?

Posted on February 10, 2014
Grilled Rabbit Stew
Serves 4
Prep Time: 45
Grill time: 60

Ingredients:

    • 3 tbsp. flour
    • 2 tbsp. chopped fresh thyme (1 tsp. dried)
    • 1 tsp. Bone Dust
    • 1 tsp. freshly ground black pepper
    • 2 rabbit legs
    • 2 rabbit hindquarters
    • 1 tbsp. butter
    • 1 medium onion, chopped roughly
    • 2 cups vegetable stock
    • ½ cup dry white wine or Japanese rice wine
    • 1 whole bay leaf
    • 1 carrot, chopped
    • 1 large potato, chopped
    • 1 stalk of celery, chopped
    • ½ cup of peas
    • 4 cloves of garlic, sliced
    • 1 cup of vegetable stock
    • 1 tbsp. corn starch
    • 1 tbsp. cold water
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!
Grill the Rabbit
Grill the Rabbit
Grill the Rabbit
Braise it
Grill the Rabbit
Add the veggies

Grilled Rabbit Stew

Serves: 4       Total Time: 105

Ingredients

  • 3 tbsp. flour
  • 2 tbsp. chopped fresh thyme (1 tsp. dried)
  • 1 tsp. Bone Dust
  • 1 tsp. freshly ground black pepper
  • 2 rabbit legs
  • 2 rabbit hindquarters
  • 1 tbsp. butter
  • 1 medium onion, chopped roughly
  • 2 cups vegetable stock
  • ½ cup dry white wine or Japanese rice wine
  • 1 whole bay leaf
  • 1 carrot, chopped
  • 1 large potato, chopped
  • 1 stalk of celery, chopped
  • ½ cup of peas
  • 4 cloves of garlic, sliced
  • 1 cup of vegetable stock
  • 1 tbsp. corn starch
  • 1 tbsp. cold water

Directions

Step 1
Preheat your grill to high, about 400 to 450°F.
Step 2
In a bowl, combine the flour, Bone Dust, chopped fresh thyme, and pepper. Set aside 1 tbsp. of the flour mixture.
Step 3
Coat the rabbit parts in flour, then grill them over direct heat, until they have some nice sear marks and the flour mixture has started to brown and crisp. About 10 minutes.
Step 4
In a cast iron, dutch oven, melt the butter over medium heat on your side burner. (Or the stove if you don't have a side burner.) Add the onion and fry them until they begin to brown and become translucent. Stir in the reserved flour and cook another 2 to 3 minutes. When you're happy with the onions, deglaze the pan with a little of the stock.
Step 5
Add the bay leaf, 2 cups of vegetable stock and the wine. Then add the rabbit parts, remove the rabbit from the grill and place them in the dutch oven with the onions and stock.
Step 6
Turn the grill down to 350°F, and turn off one of the burners. Place the dutch oven over the unlit burner and let the rabbit braise for 30 minutes.
Step 7
After 30 minutes, remove the dutch oven from the grill, add the potato, carrot, celery, peas, and garlic. Make a paste with the cornstarch and cold water. Pour in the remaining stock and the cornstarch mixture. Mix well.
Step 8
Place the dutch oven back on the grill over the unlit burner and cook for another 30 minutes. When you remove the dutch oven again, the potato and carrot should be tender and the rabbit completely cooked.
Step 9
Remove the bay leaf and the rabbit. Remove the meat from the bones and put it back into the stew. Stir again and serve. Preferably with some fluffy and crusty fresh bread and butter.

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.

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