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
Servings:
Units:
Instructions
- 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.
- 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.
- Whisk flour into water, then stir into potato mixture.
- Add rabbit, corn, peas, and tomato.
- 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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