Rabbit season is fast approaching. For many of us, it is a tradition passed down for generations. Whether you use beagles to chase the rabbits or simply walk the briers hoping to kick one up and get a shot, a hunter could not ask for a more exciting small-game hunt.
But do you know how to quickly get the rabbit skinned and cooled down? Sure, it’s not as big a whitetail buck. But any tip to help make the process easier and less messy is always welcome. For once the rabbit’s skinned, all that’s left to do is enjoy the harvest.
RABBIT STEW
2 rabbits, cut into serving-size pieces
4 slices bacon
1 tablespoon oil
2/3 cup flour
1 teaspoon salt
½ teaspoon white pepper
1 cup chicken broth
2 cups water
¼ pound shitake mushrooms, washed and sliced
4 medium potatoes, cut into bite sized pieces
2 medium onions, sliced into thin rings
2 cloves garlic, crushed
¼ cup snipped parsley
½ teaspoon salt
¼ teaspoon white pepper
Dash of cayenne
1 cup sour cream
Parsley and paprika for garnish
In a large oven-proof pan, cook bacon until brown and crisp. Remove and drain on paper towel. Drain off all but four tablespoons of bacon drippings and add in oil. Place the flour, one teaspoon of salt and ½ teaspoon of white pepper in plastic bag. Add the rabbit and shake to coat well. Fry the rabbit in the bacon grease until brown on all sides. Add the chicken broth, water, mushrooms, potatoes, onions, garlic, parsley, ½ teaspoon of salt, ½ teaspoon white pepper, cayenne, and bacon pieces. Cover and place in preheated oven at 350 degrees. Bake for 45 minutes to one hour. Remove from oven and stir in sour cream. Place on serving plates and garnish with parsley and paprika.
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