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Cooking Discussion ForumGeneralSoups and Stew › Rabbit Stew
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frank
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Rabbit Stew
Feb 9th, 2010 at 3:33pm
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Cut up rabbit and brown in heavy bottom pan.  remove.
Chop an onion and stalk of celery into medium dice and 'sweat', lightly saute, in pan.  While that's going on, cut a yam into large dice.
Deglaze pan with white wine, scraping up any bits.  Return rabbit to pan throw in yam and a large can of broken up whole peeled tomatoes (crushed tomatoes okay) .  Throw in half jar of capers (the commonly seen size jar - about an inch around four inches tall).  Add white wine to cover.
Bring to a boil, then simmer for at least an hour & a half, two hours is better.  Throw in a bag of frozen green vegetables of your choice.  I like peas or succotash.  return to boil then simmer another 20 minutes.

Serve over rice.  Serves 4.
  
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frank
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Re: Rabbit Stew
Reply #1 - Feb 9th, 2010 at 3:36pm
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Since I can't edit my posts let me add in reply - don't forget to add a tbs of dried marjoram and two bay leaves.  Salt and pepper to taste, although I didn't use salt and mine was fine.
  
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