>Clarissa’s Stewed Rabbit: A Recipe


If you never tried rabbit, maybe it’s time you did. Rabbit is good, lean meat and, if cooked right, it is delicious.
What you will need:
1 medium sized rabbit
1 onion
1 bay leaf
2 tablespoons of coarse-grained Dijon mustard
2 tablespoons of sour cream
1 tablespoon of flour
1 teaspoon of rosemary
half a can of green peas
herbs of your choosing
water of bouillion
salt and pepper

1. First, you’ll have to defrost your rabbit because they are usually sold frozen in this country and wash it.

2. Then, you’ll have to butcher it. So if you are at all sentimental about cute, little bunnies, then maybe this is not a recipe for you. The good news is that butchering a rabbit is extremely easy. It usually takes me about five minutes to cut it into pieces like the ones you can see in the picture:

3. Season the pieces of rabbit with salt and pepper. Then, brown them lightly on both sides in olive oil:

4. After the pieces have browned, add them to a large pan, and cover them with bouillion or water. Add an onion, some black pepper and your favorite herbs. I have added a bay leaf, rosemary (which goes really well with rabbit), some mustard seeds (because I love them) and some coriander. Bring the water or stock to a very light boil and put the pan on medium-low heat for about 30 minutes.

5. Add 1-2 tablespoons of coarse-grained Dijon mustard to the pan. However, if you only have cheap mustard of the kind that people put on hot dogs, it’s better to skip this step altogether. Bad mustard can kill this dish completely. Dissolve two tablespoons of sour cream in cold water and add it to the stew. Then, dissolve a tablespoon of flour in cold water and add it to the pan. This is how your rabbit will look after you do all this:

Add some salt to taste to the stew, cover it and leave it to simmer for another 45-60 minutes, or until the rabbit becomes tender. When the rabbit is almost done, add some green peas.
6. I serve the rabbit over mashed potatoes but any other garnish will do, of course:


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