Back in January Lucky dropped a fresh killed rabbit on the front porch. It’s not the first one she’s caught, but it’s the first one I found on the porch before Chili did. If Chili gets to them first, there’s nothing left but little bits of fur and bone for me to find. This time I got there first, so waste not, want not.
When I got the rabbit skinned out and gutted I had to throw away one front leg and the upper body. Lucky did a little too much chewing on those parts for me to save. It was kind of an old rabbit, but old is fine for stewing.
- 1 rabbit cut into pieces
- 3 cubed potatoes
- 2 cubed stalks of celery
- 2 cubed carrots
- 1 diced onion
- ½ teaspoon of minced garlic
- salt and pepper to taste
- 2 heaping teaspoons of corn starch
Throw everything but the corn starch into a crock pot and cover with water. Let it cook on high for four hours.
Take the rabbit out and let it cool. Debone the rabbit and cut the meat into bite size pieces. Cutting into bite sized pieces is important because an old rabbit will be kind of stringy, not tough but stringy, and you want bite sized. Put the meat back in the crock pot and let the pot start to bubble again.
Take a cup of the broth out and stir two heaping teaspoons of corn starch into the cup of broth until there are no lumps. Pour the broth back in the crop pot, stir thoroughly, and cook on high for another two hours.
Serves four people.
Even with part of the rabbit missing, this stew made enough for me to have three meals. And it was very tasty if I do say so myself. Thanks Lucky.