ot/rabbit stew !

Darrell
Don't know about stew , guess it would be as good as the roast rabbit Mum used to cook up with all the vegies and the xmas pudding with Threepences in on the edge of the Murray river at Walkers Flat, every xmas we went there , what a life eh in the late 40s, eating roast rabbit while watching the Marion or the Gem steam past, the chug chug of the ferry ....sighhhh
That's out tent under the tree and me on the nearest post

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G'day Darrell

I just toss all in the pot with gravox & water these days.

When we were out Tibouburra way in the 80's and I took my Womans Weekly Chinese Cook Book. I cooked most of the chicken dishes with rabbit and they were great - honey bunny gave everyone a grin. All the prawn dishes had those big yabbies as substitutes. Had to cook them green ofcourse.

This is a recipe from the book ”Bush Cooking” by Max Bryant and it goes under the title of
SAVOURY RABBIT

Ingredients
1 rabbit
Flour
Salt and pepper
1 onion (sliced)
2 rashers bacon (diced)
Milk

Method
Cut rabbit into pieces and soak in salted water for 1 hour.
Remove and dry pieces then coat with flour, salt and pepper.

Place in 1 casserole dish or camp oven and cover with onion slices and diced bacon

Cover with milk, put lid on and bake for 11/2 hours (slowly) – about 140degres

At this stage he says to make a seasoning as per another section but I would just use a packet of “French onion soup mix”

Cover the rabit with seasoning
If necessary pour off some of the milk
Bake for a further hour or more , without the lid.

I am working up to doing a rabbit myself so let me know how it turns out if you use above

Pedro

Hi Darrell, I can recall having rabbit done two ways when camped:
1- rabbit + tinned tomatoes+ carrot+ taters + Stock cube, all in a camp oven - edge of campfire for 2 hours.
2- rabbit + campbells chicken&veggie soup + parsnip+ carrot + taters, in camp oven.
Both tasted fine, especially with the gravy/juices mopped up with bread or damper.Oz doc.

MMM, underground mutton. I think my mum did this. Cut rabbit into pieces and brown (probably in lard or something gross like that). Put in onion and some water and braise until tender and falling off bone. Add parsnip, carrot, potato, beans and probably trombone (mum always cooked trombone instead of pumpkin). Some Maggi stock cubes, most likely beef, bit extra salt and some pepper and cook until veges are cooked. I always remember it being quite strong in flavour and not very 'wet'. As kids we didn't really like it, but I would definitely eat it now. That and pigeons, grandpa supplied both. It was that tender you could suck the meat off the bones.

My dad told me that when he was a young teenager in the early 50's in Germany they sold Australian rabbits at the village market.

As a good variation, try any of the above recipes and try cider instead of water.

I used to boil the rabbit in chicken noodle soup (packet) till cooked then meat falls off the bones.Cook vegies in stock and let it go till you are ready to eat. Sometimes made a curry instead but loved roast rabbit more especially with stuffing.

hi, we have finally found out where to get good bunnies at a reasonable price (Dublin butcher, on the way to yorkes peninsular SA, 2 for $22, good sized ones), any way the way i used to always cook them was as a casserole, flour and brown the rabbits in an electric frypan or similar in a bit of oil, then add what ever veggies you want, usually spuds, pumpkin, carrot, peas, corn & onion give this a toss around then add a can of condensed mushroom soup, 1 can of water, a dash of worcestershire sauce, mixed herbs, garlic and what ever else you can lay your hands on sometimes a bit of curry for good measure, mix it around and simmer stirring occasionally for a few hours (the longer the better) and then enjoy. you can't taste the mushroom, just makes a nice gravy.
also i was talking to a neighbour and she stuffs them the same as a chook and roasts them, i going to try that recipe out next except wrapping the bunny in bacon to roast, i figure that will help it stay moist and add extra flavour.
there are also rabbit recipes in the dreampot book, let me know if you want them too, one is orange rabbit i think.
Chris.

Hi Darrell

I believe the rabbit stew you are talking about is the old fashion way coming from Europe.

Simple, As long you Brown the rabbit in a little oil just to seal it.
Potatoes are a must, that what makes your stew thick after they break up in cooking, and also a must fry a large onion chopped (not too fine) before you brown you bunny.
The other old trick is that after browning, cook the rabbit in red wine to soften it a bit, then add any veggies you like, any soft veggies leave till say ten mints before its all done.
make sure you let it simmer and don't rush it, (low heat) last trick is if your Bunnie is a bit tough, put a tea spoon of backing powder in your stew when you're soften in red wine.this will tender the bunny and it will melt in your mouth.add any herbs and spices you like.
Lawrence

good luck