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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Rabbit Stew _ Recipe and instructions required
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Rabbit Stew _ Recipe and instructions required  This thread currently has 901 views. Print Print Thread
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Narc
Sunday, December 12, 2010, 10:44pm Report to Moderator Report to Moderator

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Whats the difference between a soup, a stew, and a casserole?

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Andrea AWsec
Sunday, December 12, 2010, 11:00pm Report to Moderator Report to Moderator

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Kyosha Nim
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Soup.. has broth and is eaten with a spoon.

Stew is eaten with a fork and spoon

and casserole is a type of plate/dish.. in which you serve your soup or stew.


MIFHI

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O in Virginia
Sunday, December 12, 2010, 11:02pm Report to Moderator Report to Moderator

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Soup is the most liquidy, stew is thicker, and a casserole is the most solid.  Soup is usually simmered on the stove top; a stew can be simmered on the stove top or in the oven in a covered pot (I've done my best stews in a black cast iron dutch oven in the oven; and a casserole is baked in the oven in a dish, or a *casserole*.  Shepherds Pie is a casserole.  Cassoulet is sort of a stew/casserole baked in the oven.

I don't have instructions for Rabbit Stew for you.  I've never made it before.  I'll bet it's good as a casserole, too.  Here's a link to a recipe that looks pretty good.  Obviously, you wouldn't use the bacon, but perhaps you could use some other smoked meat (turkey bacon?) or just leave that part out.  http://www.food.com/recipe/daube-de-lapin-rabbit-stew-casserole-347176

Good luck!  My DH loves rabbit, but I can't eat it because of visualizing the bunnies that hop around our yard.    I'm a wimp.
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san j
Sunday, December 12, 2010, 11:05pm Report to Moderator Report to Moderator

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Make sure the bunnies are meaty and not just bony! Just blogged on it a few minutes ago!
Go to a prime butcher and look the li'l guys over. The quality of this kind of meat (as of any) is critical, and most are inexperienced at shopping for it.


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C_Sharp
Sunday, December 12, 2010, 11:28pm Report to Moderator Report to Moderator

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Rabbit stew:

    *   Cut the rabbit ups it fits in crock pot.
    *   Saute a couple of onions and 4 cloves of garlic
    *   Four stalks of celery - cut up.
    *   Four carrots cut up

    *   A pound of yucca cut into chunks
    *   Several cups of diced tomatoes or other vegetables if you cannot have tomatoes.
    *   Juice of half a lemon or lime
    *   1 tablespoon paprika
    *   1/2 teaspoon rosemary
    *   Enough water to cover
    *   Salts to taste

    *   Cook for 8 hours in crock pot
    *   Remove bones
    *   add Four pads of prickly pear cactus dethorned and cut up (If this is not available to you use green peppers if allowed for you or green beans if you cannot have peppers)
    *   cook another 45 minutes.


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Maria Giovanna
Sunday, December 12, 2010, 11:51pm Report to Moderator Report to Moderator

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Roasted rabbit; some chopped onion, olives, mushrooms or carrots and plenty of rosemary , sage, two laurel leaves and a garlic clove in theowen in a casserole with oil and some broth and or white wine to keep it moist; cook like a roasted chicken , may  be 10 minutes less !
A variation could be a curry rabbit adding curry and at the end a little yoghurt or soy yoghurt and ghee to the jus before serving.


INTJ Italy celiac��
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deblynn3
Monday, December 13, 2010, 12:24am Report to Moderator Report to Moderator

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If you don't have a crock pot and want to use a dutch oven. Put washed rice in dutch oven add enough water to cover rice, spices, herbs, chopped onion, garlic and fresh or frozen vegetables, mix in rice. (can use broth in place of water) Place cleaned rabbit. (cut or whole) on top of rice veggie mixture, cover your dish, bake 350F usually about 2hrs. I also put seasonings on rabbit much as I would chicken. One pot.


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honeybee
Wednesday, December 15, 2010, 12:38am Report to Moderator Report to Moderator

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Quoted from san j
Make sure the bunnies are meaty and not just bony! Just blogged on it a few minutes ago!
Go to a prime butcher and look the li'l guys over. The quality of this kind of meat (as of any) is critical, and most are inexperienced at shopping for it.


agree 100%. this must be the mistake I made....

my first and only rabbit stew was made with a frozen rabbit that i deboned myself, and there was not much meat on it.
I could tell it was an absolute disaster, I couldn't even try it, I served it to my bro and dad, the meat turned out rubbery, tough and chewy they said. turned me off it for ever.
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Goldie
Wednesday, December 15, 2010, 5:45am Report to Moderator Report to Moderator

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soup is watery- like all some water, fresh veg and juices from meat, stew is thick sauce from root vegetables carrots and onions for taste with meat, and casseroles are mostly dry= like macaronis and cheese.. but if you are asking about rabbit stew.. mom used to freeze the rabbit to make it taste better--. today is a good day to hang it in the wind.. brrrr soooo cold..

then however there is also something called (chicken) pot pie.. something like in-between stew and casserole, no water just veg juices and meat chunks, thick full of stuff inside a loaf of bread==top cut off..

just fun answering this..


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Andrea AWsec
Wednesday, December 15, 2010, 1:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://www.ardengrabbit.com/buyrabbitmeat.html

Looks like a nice site. I know I purchased a rabbit and once I got it home realized it said Grown in China on it. I would check where comes from I think many are coming from China and I am not sure what they are fed.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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DenverFoodie
Wednesday, December 15, 2010, 8:20pm Report to Moderator Report to Moderator

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Where's that waskley wabbit?



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Lola
Thursday, December 16, 2010, 4:21am Report to Moderator Report to Moderator

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RedLilac
Saturday, December 18, 2010, 1:54pm Report to Moderator Report to Moderator

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My son makes it with olive oil, Riesling wine, white onion, carrots, shitake mushrooms & tarragon. He cooks it in a covered pot at high heat for fifteen minutes, medium heat for another fifteen, and 2 hrs on low heat.


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