"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, January 28, 2020

RECIPES–Rabbit Stew With Sage

Occasionally freshly-killed, dressed, and quartered rabbits are available at our local farmers’ market.  I find them easiest to prepare in a stew which can be modified according to taste.  Last night I tried some variations – I added sage, cardamoms, and cloves to the mixture, and the results were excellent!

Rabbit Stew with Sage

* 1 rabbit, skinned, dressed, quartered

* 5 medium carrots, cut

* 3 medium turnips, cut

* 1 lg. onion, chopped

* 4 med Yukon Gold or other yellow potatoes, cut in quarters

* 5 whole cardamoms (approx.)

* 5 cloves (approx.)

* 2 tsp powdered sage (approx.)

* 2 cups red wine

* 1 cup water (approx.)

- Boil the potatoes, drain, set aside

- Place all the ingredients (except potatoes)in a large pot, mix well

- Simmer for approximately 2 hours or until the rabbit is very tender, then set aside

- When cool, debone the rabbit being very careful because of small bones

- Mix in the potatoes, reheat the stew, serve

Image result for images rabbit stew

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