How y'all make y'all rabbit stew?

Lots of different ways I cook rabbit, but as far as a stew....

Quarter rabbit/season/dredge in flour/set aside. In a pot I use real butter and caramelize a yellow onion, then add celery/bell pepper/and cook until soft/then add minced garlic and remove. Add a little more butter and brown the rabbit, then add onion/garlic/celery/bell pepper back to pot. Top off with chicken broth and a little more - stir, simmer for a while until meat just starts to pull back from the bone good then add potatoes, snap beans, and carrots. Cook until meat falls off the bone and taters are tender. Add a little Worcestershire and season to taste at the end. Sometimes I throw different vegetables in there too. If I'm not feeding little ones I heat it up with serranos, jalapenos, or my favorite chili tepins.

AH! and mushrooms.

^^looks like the way we did both rabbit and squirrel except we never tossed in bell pepper.

Been a very long time since I cooked rabbit stew , probably forgot most but it's similar to skinnerbacks' ^^^^^ , however I leave out the jalapenos and beans and celery and bell peppers but i'll add mushrooms , thyme , bay leaf and cilantro and some chili powder and chicken broth , bring to boil and add some flower to thicken the stock . Sear rabbit in olive oil then place rabbit in the vegetable mixture , boil for a few minutes then turn down heat and simmer for a couple hours and check for meat tenderness . Cook until meat is tender enough to fall off the bone .

Had a friend that added red wine to the olive oil when he seared his rabbit , tasted just as good !!

Thanks. Any other good recipes you got I'm looking for different ways to cook rabbit

One of my favorite things to do is take my kids rabbit hunting. After a hunt and rabbits are cleaned and rinsed well I like to use my hands to snap the ribs near the spine so that they lay flat (butterfly). Make cuts in shoulders/loin/hind quarters so to better absorb marinade. Put them in a big Zip-Lock and add citrus juice (I like both pineapple and orange), some Worcestershire, and some Cholula Hot Sauce. Marinate overnight. Fire up the pit or grill and make some homemade foil pans (I like heavy duty/2 layers). Remove rabbits from marinade/dust with your favorite seasoning/put on foil pan back side up at first with some real butter (I add a little beer too when needed), turn whenever it looks like it needs it (indirect heat). Adjust/reform your foil pan as needed to keep the juices close to the meat. When the rabbit is almost done, glaze it with warm/melted strawberry preserves. If you don't overcook it the rabbit will be tender with a touch of smoke, twang, heat, and sweet. The glaze sets it off.

Kill, clean, and quarter rabbits. Make small cuts in the meat, drop in a Zip-Lock and cover with buttermilk for 12-24 hrs. Remove, dredge in seasoned flour, dip and dredge again, set aside...brown some onions in a dutch oven with some real butter, then add your celery/bell pepper then your garlic - remove. Brown your rabbit - remove. Make a good brown gravy and return all to pot with some mushrooms, make sure rabbit is covered in gravy and cook on low until meat falls apart and gravy is thick. Serve over rice.

This is one I was going to mention also . You got good taste skinnerback !

I just skin them, base with Italian sauce, cover in tonys... toss on the grill.....toss over... done and done... I like them cooked hot enough were the outside skin is a bit crispy and the inside is still tender... soooooooooooooooooo good... just knaw all the meat off the bone

Growing up my huntin' buddy & I would camp out and hunt a lot on the weekends. We brought water and snacks in with us but most of our meals came from whatever we killed, which was more rabbits than anything. Didn't do anything fancy, just cleaned them/make a forked stick and stab them with it/roasted them whole over the campfire with no seasoning or anything. I swear that was the best way I've ever eaten them. Crispy on the outside....

likely eaten my own weight in cottontails cooked over a open camp fire with a forked stick, nothing else.

If you want a stew that's a little different, try making a rabbit curry. It's awesome. There are several good chicken curry recipes on the net. The only thing you might do different with rabbit is parboil the older, tougher rabbits in salted water for about an hour to get them tender. If they are small young one's, just use them like chicken. You can use the broth that you have from the parboiling in the recipe.

Every rabbit I have tried cooking that I didn't par boil was tuff as nails and dry.

If you make a good rabbit gravy (simmered slow) you'll be hooked.

Thanks all great ideas

Do y'all soak y'all wild rabbit in milk over night before you cook it?

You can soak it in buttermilk if your gonna fry it. The acid in the buttermilk will tenderize the meat a little. If your making a stew, there's really no need.

If you do soak it in buttermilk, be sure to perforate the meat with a small knife or a fork before soaking. That will let it get deep into the meat. Otherwise, the meat will still be tough.

Thanks will do.

They make delicious enchiladas!