How to make Rabbit Stew

I’ve always thought that a Dutch oven was just when you farted in bed and then pulled the sheets over your bed-mate’s head, bringing them certain torture and probable death.

Not so. Dutch ovens actually exist, and they are used in an extremely popular form of cooking in southern Utah. You can put a Dutch oven inside an actual oven, but they are traditionally put over a bed of coals, with coals placed over the lid. They are most useful for camping, if you want to haul what is essentially a cast-iron bucket.

You can make anything from turkey chili to chocolate cake in a Dutch oven. The choice for our first dish? Jack-Rabbit Stew, naturally. The meat was compliments of our friend Mitch (surprisingly, not our first offer for free rabbit meat). This recipe is from Byron’s Dutch Oven Cooking Page.

INGREDIENTS:
• 1 rabbit, about 3 pounds, cut up
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 1 cup chopped celery
• 2 medium onions, thinly sliced
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• dash pepper
• 1 bay leaf
• 4 cups water
• 4 cups dry red wine
• 2 cups diced carrots
• 4 medium potatoes, peeled and diced
• 4 ounces sliced mushrooms, sauteed
• 1/4 cup all-purpose flour
• 1/3 cup water

PREPARATION:
Dredge rabbit pieces with 1/2 cup flour.




Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.



Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil.



Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.

I have to say, it was extremely delicious and tender. Rabbit is leaner than beef, pork, and chicken. Yum! Bunnies!