Best 5 Hunterss Rabbit Stew Recipes

Indulge in a hearty and flavorful culinary journey with our exquisite Hunter's Rabbit Stew recipes. Embark on a delightful adventure as you explore a diverse range of cooking techniques, tantalizing flavors, and enticing aromas. Discover the classic French Civet de Lapin, where tender rabbit meat is braised in a rich red wine sauce, complemented by aromatic herbs and succulent vegetables. Experience the rustic charm of the Italian Coniglio alla Cacciatora, featuring rabbit stewed in a flavorful tomato-based sauce, infused with the essence of fresh herbs and earthy mushrooms. Transport yourself to the vibrant streets of Morocco with the tantalizing Tangia Marrakchia, where rabbit is slow-cooked in a traditional clay pot, exuding an array of exotic spices and zesty preserved lemons. Prepare to be captivated by the aromatic Indian Rabbit Korma, where tender rabbit meat is immersed in a creamy, fragrant sauce infused with aromatic spices, nuts, and yogurt. As you explore these delectable recipes, you'll uncover a symphony of flavors and textures that will leave your taste buds dancing.

Here are our top 5 tried and tested recipes!

HUNTERS RABBIT STEW RECIPE

Hunters Rabbit Stew Recipe image

Provided by Cullys Kitchen

Number Of Ingredients 14

Ingredients

3 pounds rabbit meat (cut into stew meat size pieces)
1 1/2 cups all-purpose flour (divided)
1/4 cup olive oil
3 tablespoons butter
1 cup celery (sliced)
2 cups baby carrots (sliced into 1-inch pieces)
2 medium onions (finely chopped)
Salt and pepper to taste
3 bay leaves
6 cups of water
1 cup red wine
3 cups chicken broth
4 medium potatoes (cubed)
8-ounce package of fresh mushrooms (quartered and sautéed)

Steps:

Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium-high heat.
Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the leftover flour, mushrooms, and potatoes. Bring the mixture to a boil and then reduce the heat to a hot summer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until the rabbit is tender and vegetables are done.
Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.

HASENPFEFFER (RABBIT STEW)

Hasenpfeffer (Rabbit Stew) image

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories Soups, Stews and Chili Recipes Stews

Time 2h

Yield 4

Number Of Ingredients 17

Ingredients

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

HUNTER'S RABBIT

Hunter's Rabbit image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Steps:

Preheat the oven to 350 degrees F.
To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

RABBIT HUNTER'S STYLE

Rabbit Hunter's Style image

Make and share this Rabbit Hunter's Style recipe from Food.com.

Provided by ratherbeswimmin

Categories Rabbit

Time 5h30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
salt
fresh ground black pepper
4 slices bacon
4 shallots, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon chopped fresh thyme
1 teaspoon minced fresh basil
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped fresh flat leaf parsley

Steps:

Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
Transfer to paper towels to drain; crumble and set aside.
Add the rabbit to the hot bacon fat and brown on all sides.
Transfer to a slow cooker.
Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
Add in the tomato sauce, water, thyme, and basil; bring to a boil.
Pour over the rabbit; cover and cook on HIGH for 2 hours.
Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

Nutrition Facts : Calories 1141.7, Fat 52.5, SaturatedFat 16.3, Cholesterol 354, Sodium 1225.7, Carbohydrate 26.5, Fiber 2.9, Sugar 6.4, Protein 124.4

Tips:

Use a Dutch oven or large pot with a lid so that the liquid can circulate and the rabbit can braise evenly.
Sear the rabbit pieces in batches to avoid overcrowding the pot and ensure that they brown evenly.
Use a variety of vegetables in your stew for added flavor and texture. Some good options include carrots, celery, onions, potatoes, and mushrooms.
Add herbs and spices to taste. Common herbs used in hunter's rabbit stew include thyme, rosemary, and bay leaves. Common spices include black pepper, garlic powder, and paprika.
Simmer the stew for at least 1 hour, or until the rabbit is tender and the vegetables are cooked through.
Serve the stew hot with crusty bread, mashed potatoes, or rice.

Conclusion:

Hunter's rabbit stew is a classic dish that is both hearty and flavorful. It is a great way to use rabbit meat and can be easily customized to your own liking. With a little planning and effort, you can create a delicious and memorable meal that will be enjoyed by all.