Tag Archives: cooked rabbit

Wild Rabbit Stew

Cooking and eating the wild animal you killed (through all the legal and allowed methods) is an extremely satisfying feeling. These dishes taste especially good. This is the time that I feel “in touch with my DNA” as I always say. Our ancestors hunted and fished and gathered food. Hunting down a wild animal, cleaning it and cooking it makes me feel that I’m back on the land of the Hungarian tribes, next to the tent of Attila the Hun.

A word of advice about my recipes: My cooking is intuitive. I don’t use exact measurements, I say, “a few of this”, “a lot of that”, and “add more if you want”. Or I don’t mention anything at all. So keep that in mind 

My favorite method of cooking rabbit is making a stew, because the meat is extremely lean. Cooking wild rabbit is different from domestic rabbit as in it’s much more leaner and can be a little gamey. You are most likely just using the back legs, but I also cut off the backstraps – they’re small, but still too much meat to let it go the waste.

Overall Ingredients:

  • Rabbit legs with the bones in and backstraps. For a large crockpot I would use the meat off of 2 rabbits.
  • a variety of vegetables, starches and legumes. I like every bite to be different , so I try to have a variety of textures: potatoes (firm), cabbage (leafy), corn (small), zucchini (soft), etc. I often just look around to see what I have at home (fresh or canned) other times I shop for specific things.
  • I like to use tomato sauce as a base, it is a stew so I try to make it thich.
  • Spices and fresh herbs depending on your taste (for herbs I like fresh parsley and dill)       This recipe is for a crockpot. It’s easier. You may use a stovetop method but you will need to keep an eye on it constantly.
  1. Start with adding diced onions with salt, pepper and add all the rabbit meat. Add enough water to cover it. Tip: add boiling water, this will save you 3-45 minutes in the crockpot. Tip: Instead of water you may use chick or beef stock. Leave on high for 2 hours.
  2. After this point you will be adding all the ingredients based on how long it takes to cook them. The ones that cook the longest go in first. Everything is cut to bite sizes. Add more water each time.
  • potatoes / yucca / beetroot / carrots
  • green or purple cabbage / fresh green beans / canned kidney beans, black beans or pinto beans (if you add dry beans, add them with the rabbit as they take longer)
  • canned: corn, diced tomatoes, celery, lentils. (you can experiment by adding rice or noodles, I usually don’t use them)
  • tomato sauce
  • At this point taste and season. You will need more salt and pepper, garlic, whatever spices you want. Try: basil, lemon grass, coriander, bay leaf, parsley, rosemary, thyme, marjoram, sage or dill, of course not all these in the same dish. I like to add a little vinegar and sugar, to make it a little sour- sweet- and salty (not too sweet though). I also add a little hot sauce, just to give it a kick.
  • Optional: you may take a few cupful and blend it in a blender / food processor, then add it back to the stew. You can add a little sour cream.
  • Zucchini / yellow squash – during the last hour or so.
  • I haven’t done this yet, but you can experiment with adding an apple or pear diced.
  • Take all the bones out. I give them to my dogs, and interestingly, all the bones stay super hard (if it was chicken, it would be very soft by now). I love hearing my dogs crunching on them.
  • Optional: a little sour cream at the end, or you may add a spoonful on the top of the bowl.

You should cook it for about 10-14 hours, it depends if you used canned food or fresh. If you add everything already heated, it really saves some time. It is done when the meat falls off the bones and becomes stringy. You should be able to pull it into strings or chunks with your fork. Since it is a stew, it should be thick, and not very soupy.

I often make this at night, starting at 8 pm. I add everything up to the zucchini and I go to sleep. The next morning at 6 am, it will have been cooking for 10 hours. Taste it, add more seasoning if it needs to, add the zucchini / squash. Turn it off in 1-1.5 hours.

Let me know if you tried it, how you made it and how you liked it !

I make this different every time, depending on the vegetables I have, I use different spices and herbs depending on my mood.

This is an extremely satisfying meal, very healthy, full of fresh vegetables and nutrients, and it is relatively fat-free. Your rabbit meat is organic, free of hormones or anything unhealthy. It lived a happy life, and died a very quick death (compare that to the way chicken live and die and end up in your grocery store). Hopefully I haven’t spoiled your appetite with this, but I wanted to add it there

Let me now if you tried it, how you made it and how you liked it !