Ingredients
- 2 lbs ground rabbit meat or rabbit stew meat
- 3 cloves garlic pressed
- 6 cups water
- 2 bay leaves
- 1 T ground cumin
- 32 oz red kidney beans canned, rinsed and drained
- 3 T canola oil
- 1 large onion minced
- 3 1/2 cups diced tomatoes
- 1 t celery seed
- 1/4 t dried basil
- 4 T chili powder
- 3 t salt
Servings:
Units:
Instructions
- In a large non-stick stewpot, sauté onions and garlic; add rabbit and brown lightly.
- Add remaining ingredients except beans.
- Bring to a boil and reduce heat to simmer uncovered for 3 hours or until sauce has thickened.
- Add beans during the last 10 minutes of cooking.
Recipe Notes
From 1001 Ways to Cook a Rabbit by Bob Whitman
Share this Recipe