Big Al
03-12-2001, 07:16 PM
This recipe has served me well over the last few years that I've been developing it. It's easy to prepare if you have an hour or so and in my opinion the taste is worth the prep time.
Ingredients -
2 whole rabbits (skinned and cleaned of course)
2 cans of Campbells french onion soup from beef stock
Small can of kernel Corn
Medium can of peas and sliced carrots
Medium can of sliced tomatoes
3 or 4 potatoes (make sure you use big meaty russets, leave those whimpy little reds for your pot roast.)
pepper
salt
1 oz rum or vodka (this is a optional I've used it the last few times and really can't tell if it makes a difference or not.)
Prepping instructions -
Get salted water heating on stove. While water is heating peel potatoes and slice to preferred size (my preference is 3/8 to half inch cubes). Place potatoe chunks in water after coming to a boil.
While potatoes are boiling mix soup, corn, peas and potatoes, tomatoes, and liqour in medium to large crock pot (do not strain veggies, dump entire can into pot). Start crock pot cooking on medium heat.
When potatoes are done boiling do not dump water, place about 3/4 of potatoe pieces into crock pot. Take the remaining quarter, mash into a gritty pulp and then add to crock pot (this helps to thicken the stew, if you like more of a soupy stew then put all of your potatoes into crock pot).
Boil your rabbits in the same water you used for potatoes (you may have to add a little fresh water to the pot). When rabbits have cooked thoroughly remove from water, debone, slice into preferred size pieces, and add to crock pot.
Add 1/2-1 cup of potatoe/rabbit water to crock pot.
Salt and pepper to taste (also consider a touch of onion and garlic powder for a little extra flavor).
Cover crock pot and let stew cook on medium to high heat, stirring every 20-30 minutes.
This stew is usually edible after 2.5-3 hours of cooking. The longer you let it cook the better the flavor is. Typically I start cooking this around 10:00 in the morning and let it cook until about 5:00 before eating.
Hint - For thickest stew cook covered but do not let the water that condenses on the crock pot lid drain back into the stew. You may have to add more water periodically to replace what boils away to keep the stew from burning to the pot. Don't add any water for the last hour or so that you cook and it should come out nice and thick.
Ingredients -
2 whole rabbits (skinned and cleaned of course)
2 cans of Campbells french onion soup from beef stock
Small can of kernel Corn
Medium can of peas and sliced carrots
Medium can of sliced tomatoes
3 or 4 potatoes (make sure you use big meaty russets, leave those whimpy little reds for your pot roast.)
pepper
salt
1 oz rum or vodka (this is a optional I've used it the last few times and really can't tell if it makes a difference or not.)
Prepping instructions -
Get salted water heating on stove. While water is heating peel potatoes and slice to preferred size (my preference is 3/8 to half inch cubes). Place potatoe chunks in water after coming to a boil.
While potatoes are boiling mix soup, corn, peas and potatoes, tomatoes, and liqour in medium to large crock pot (do not strain veggies, dump entire can into pot). Start crock pot cooking on medium heat.
When potatoes are done boiling do not dump water, place about 3/4 of potatoe pieces into crock pot. Take the remaining quarter, mash into a gritty pulp and then add to crock pot (this helps to thicken the stew, if you like more of a soupy stew then put all of your potatoes into crock pot).
Boil your rabbits in the same water you used for potatoes (you may have to add a little fresh water to the pot). When rabbits have cooked thoroughly remove from water, debone, slice into preferred size pieces, and add to crock pot.
Add 1/2-1 cup of potatoe/rabbit water to crock pot.
Salt and pepper to taste (also consider a touch of onion and garlic powder for a little extra flavor).
Cover crock pot and let stew cook on medium to high heat, stirring every 20-30 minutes.
This stew is usually edible after 2.5-3 hours of cooking. The longer you let it cook the better the flavor is. Typically I start cooking this around 10:00 in the morning and let it cook until about 5:00 before eating.
Hint - For thickest stew cook covered but do not let the water that condenses on the crock pot lid drain back into the stew. You may have to add more water periodically to replace what boils away to keep the stew from burning to the pot. Don't add any water for the last hour or so that you cook and it should come out nice and thick.