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You can use a whole rabbit or just the legs. I love serving this over a bed of creamy mashed potatoes with a slice of crusty bread and a glass of wine. Table of Contents This stew keeps well in the fridge for two to three days—refrigerate within two hours of making. The combination of rabbit (you can easily substitute chicken if you are unable to find rabbit) mushrooms, butter, stock, and roasted garlic are as wonderful as that first crisp day when leaves are falling, schools are back in session, and football is on the TV.

To begin with this recipe, we must prepare a few ingredients. You can cook rabbit stew batch 2 using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rabbit Stew Batch 2:

1. Prepare 3-1/3 pound whole rabbit
2. Take 1-1/2 pounds potatoes
3. Make ready 1 pound carrots
4. Get 1 large yellow onion
5. Make ready 2 ears corn
6. Prepare 2 stalks green onion
7. Prepare 1 quart chicken broth
8. Prepare 1 quart water
9. Prepare 1/2 cup water
10. Take 2 tablespoons cornstarch
11. Take 1 teaspoon ground white pepper
12. Make ready 1-1/2 teaspoons granulated garlic powder
13. Get To taste pink Himalayan salt
14. Prepare 1/4 cup oil

Add celery root, rabbit, then simmer: Place the diced celery root over the onions in a single layer. Place the browned rabbit pieces over the celery root. Cover and reduce heat to maintain a very low simmer. Issues relating to "Rabbit Stew" are maintained on the bug tracker.

Steps to make Rabbit Stew Batch 2:

1. Step 1 Peel the carrots and slice, wash and dice the potatoes, cut up rabbit to fit in pot. Bring the broth, just broth, to boil. Slice the corn into rounds. Heat the oil. When broth boils add the vegetables that are sliced and dice to the broth.
2. Step 2 Chop the green onion, add to broth. Season the rabbit with pink salt and white pepper powder. Sear the rabbit in the oil. When seared add to the broth.
3. Step 3 When the rabbit is cooked through remove to cool. Let the broth reduce. When cooled down enough to touch, remove the meat from the bones. Chop the rabbit meat up.
4. Step 4 Add the chopped rabbit to the pot. Stir in. Add the water to the stew. Dice and add the yellow onion to the pot. Allow to boil. Mix the cornstarch and water together add to stew and allow to thicken.
5. Step 5 Slow the cornstarch mixture to cook a bit. When thickened allow to rest off the heat. Serve, I hope you enjoy!!!
6. Ready to serve and ENJOY!

Cover and reduce heat to maintain a very low simmer. Issues relating to "Rabbit Stew" are maintained on the bug tracker. Just a basic version of rabbit Stew. Just a basic version of rabbit Stew. Save this recipe and keep it for later.

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