Rabbit Stew Recipe

Ingredients:
Bones and meat scraps from one or two rabbits (leftovers)
Filtered water to cover
S&P to taste
6 cloves garlic, chopped or crushed
1 med or large onion chopped
2-3 carrots, chopped
3-4 celery stalks, chopped
1 tablespoon poultry seasoning
1 teaspoon basil, freshly crushed in mortar, or, generous fresh basil sprig
1 tablespoon vinegar

2-3 potatoes, chopped (with skins), OR: 1 cup barley, OR: 1-2 cups noodles, OR: 2 cups brown rice

Add any combination of the following vegetables when nearly finished:
Frozen peas -- half a small bag
Frozen spinach -- 1 small bag
Frozen mustard or collard greens -- 1 small bag
Any leftover veggies you may have in the frig

Top finished rabbit stew recipe, if desired, with your choice of:
Chopped green onions
Chopped cilantro
Chopped parsley

Directions:
After a meal of fried lappin, or after crock-potting a stewer rabbit and using the lappin in another recipe (leave a little meat on the bones), gather up the bones and meat scraps and place all in a dutch oven. Cover with filtered water. Add S&P, garlic, onion, carrots, celery, poultry seasoning, basil and vinegar to the pot.

Bring to boil and simmer for several hours, or until bones become soft. (The vinegar helps to leach the minerals out of the bones, yet you'll likely not detect any vinegar flavor.)

Remove pot from heat, and allow to cool. Place in refrigerator overnight to solidify the fat.

The next day, remove the solid fat from the pot. Reheat until warm. Remove the bones from the pot and discard. To do this, I put a second dutch oven in the sink, place a large colander on top, and pour the lappin broth, bones and veggies into the colander. (Makes the job of getting the bones out easier.)

You can also discard the veggies (my thrifty husband balks at this!) and then re-add the same amounts of fresh veggies -- garlic, onion, carrots, celery -- back into the rabbit stew recipe. This will enhance the flavor of the stew as well as add nutrients.

Reheat. Taste; adjust seasoning at will.

Once you’ve brought the pot of rabbit stew to a boil once again, add to the pot your choice of, or combination of, potatoes, barley, noodles or brown rice. (More often than not, we simply omit these ingredients altogether in order to limit our intake of simple carbs.)

Simmer until the newly added fresh veggies and grain are soft, about 30-40 minutes.

About 15-20 minutes before the stew is done, add any assortment of additional green veggies to the pot.

When the rabbit stew is just 1-2 minutes from ready, add a handful of chopped onions, parsley or cilantro to the stew. Or, you can put these items in bowls and place on the table from which family members can help themselves.

Bon appetit!

Just so you know:

This is hugely important for health. If you don’t eat enough glyconutrients, your immune system has to function with some of its ‘phone lines’ down. Important messages may not get through. Bottom line -- you get sick more often and recuperate more slowly.

This rabbit stew recipe supplies you with a good dose of immune-system-strengthening nutrients.

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