Rabbit Stew

In my book, The Corn Whisperer, young Charlie is introduced to some new foods.  In the first story, “The Corn Whisperer,” Grandfather Joe has prepared rabbit stew for dinner.  Perhaps this recipe is similar to the dish that Charlie was hesitant at first to taste. But he wound up eating every bite.

Rabbit Stew

  • 3 tablespoons vegetable oil
  • 2-3 pounds of rabbit meat*, cut into bite-size pieces
  • Flour for coating the meat
  • 1 small onion, chopped
  • 1-2 cloves garlic, minced
  • Pinch of oregano
  • 1/2 teaspoon cumin
  • Salt and pepper
  • 2 small cans of green chiles, chopped
  • 6 cups of chicken broth or water
  • 4 medium potatoes, peeled and cut into small chunks

Dredge rabbit meat with flour. Heat oil in large pan until oil smokes slightly. Place meat in hot oil without crowding pan. Using tongs, turn the meat and brown on all sides. Remove from pan and set aside.  Turn heat to low and cook onion and garlic until onion is wilted. Raise the heat to medium and stir in oregano and cumin. Add salt and pepper. Cook 2-3 minutes until spIces are fragrant.

Add the browned rabbit meat, green chiles, and chicken broth (or water). Bring to a boil. Reduce heat to low. Cover and simmer about two hours. Add potatoes and cook an additional 45 minutes. Serve hot.

*Or substitute mutton, lamb, chicken, beef or pork.

 


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