Rabbit and Bacon Stew

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  • 3 lbs boneless rabbit meat cubed
  • 1 1/2 cups onions chopped
  • 1 cup celery chopped
  • 2 T tomato paste
  • 16 oz stewed tomatoes undrained
  • 32 oz canned kidney beans rinsed and drained
  • 1/2 lb bacon cut into pieces
  • 1 t garlic powder
  • 1 T worcestershire sauce
  • 6 cups rabbit or chicken broth
  • 1 t Clover Valley Farms Herb Infused Salt
  • 1/4 t black pepper
  • 8 oz Cremini mushrooms sliced
  • 1/4 cup flour
  • 1 bay leaf
  1. In a large heavy stew pot, brown bacon over medium-high heat until nearly crisp; remove bacon from pot and set aside. Remove all but 1 ½ T of bacon drippings from the pot and reserve for another use.
  2. Mix salt and pepper into flour then toss with cubed rabbit meat to coat.
  3. Brown rabbit meat cubes and onion in bacon drippings, making sure to brown on all sides.
  4. Add celery and mushrooms, stirring and cooking until mushrooms give up their liquid and begin to brown.
  5. Add tomato paste and cook for 30 seconds, stirring constantly.
  6. Return bacon to pot and add remaining ingredients; stir well and cook, covered, for 45 minutes at a simmer until rabbit is tender and gravy has thickened.
  7. Serve over rice or noodles or with cornbread.
Recipe Notes

From 1001 Ways to Cook a Rabbit by Bob Whitman

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