Rabbit and Rice Stew. The stew is made with a variety of vegetables and seasonings and is finished with a rich sour cream sauce. If you have fresh herbs, add a few sprigs to the stew. Rosemary and thyme are both excellent choices, as they go well with rabbit, while sage, parsley, and tarragon are some other complementary herbs.

Serve with rice and a salad. Rabbit is cheaper and more environmentally friendly to produce than other types of meat, most of all beef. Red wine, along with a variety of aromatic vegetables, gives this stew a rich flavor. You can cook Rabbit and Rice Stew using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rabbit and Rice Stew

You need 1 of whole rabbit, skinned and dressed.
Prepare 1 bag of baby carrots.
Prepare 1-2 of Celery stalks, chopped.
It's 1 of Yellow Onion, sliced.
You need 1-2 of Potatoes, cubed.
Prepare 1/2 Bag of frozen chopped broccoli.
You need 1 quart of Chicken Broth.
You need 1 of Sm. Can Cream Chicken Soup.
It's 2 of Tbsps. Seasoning Salt.
You need 1 Tbsp. of Black Pepper.
Prepare 1 Tbsp. of Each Onion and Garlic Powder.
You need 2 Cups of White Long Grain Rice.
Prepare 5 Cups of Water.

This recipe calls for a homemade seasoned salt, which is a combination of herbs such as thyme, marjoram, and dill weed as well as garlic and celery salt, onion powder, paprika. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside.

Rabbit and Rice Stew step by step

In a large slow cooker add the rabbit and rest of ingredients except for the rice and 4 cups of water. Turn Slow Cooker on high and cook for 6-8 hours or til vegetables are tender and rabbit falls off bone. When done go through and try to remove all the bones and shred meat. Turn Slow Cooker down to keep warm setting..
In a large saucepan add 4 cups water and 2 cups rice. Bring to boil on high stirring ever so often. Once to a boil turn down heat and let simmer til rice is soft. Turn heat off and let sit covered til ready to serve..
In a serving bowl add some rice and ladle some rabbit stew over the rice serve with buttered crusty bread. Serve and enjoy 😉.

Heat the oil in a flameproof casserole dish and brown the rabbit joints until brown on all sides. When done go through and try to remove all the bones and shred meat. Turn Slow Cooker down to keep warm setting. For me, this recipe for rabbit stew is a hearty, comfort food which brings so many childhood memories. I distinctively remember myself jumping up and down from pure joy every time my mom used to ask us if we wanted rabbit stew for dinner or "kounelaki kokkinisto" as it's called in Greek - the only major competitor of rabbit was - and still is - Pastitsio.