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Rabbit and Potato Chowder

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Servings
6
Servings
6
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 T olive oil
  • 2 cloves garlic pressed
  • 1 1/2 cups leeks chopped
  • 4 cups buttermilk
  • 1 t celery seed
  • 1/4 t cayenne pepper
  • 1/2 t dried basil
  • 1 lb yukon gold or red potatoes cubed
  • 1 t salt
  • 1/2 t black pepper
  • 1 lb cooked rabbit chopped
  • 1/2 cup corn fresh or frozen
  • 1 1/2 cup water
  • 1 T flour
  • 1 cup green peas frozen
  • 1 cup tomato chopped
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Instructions
  1. Heat oil in a large stew pot over medium-high heat; sauté onion and garlic until tender, about 4 minutes; add basil, celery seed, and cayenne and sauté until fragrant, about 30 seconds.
  2. Add buttermilk and potatoes, salt, and pepper. Bring to a boil, then turn down heat to a simmer until potatoes are almost tender, about 20 minutes.
  3. Whisk flour into water, then stir into potato mixture.
  4. Add rabbit, corn, peas, and tomato.
  5. Return to a simmer; cook, stirring gently, until sauce thickens and everything is warmed through.
Recipe Notes

Recomended to cook rabbit in slow cooker prior to starting recipe. From 1001 Ways to Cook a Rabbit by Bob Whitman.

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