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Granny's Rabbit Stew
1 x Rabbit
1 x Onion, chopped
2 x Carrots, sliced
1 3/4 cup Water
1 tsp Spiced vinegar
1 tbl Flour
Extra water (cold)
Salt and pepper to taste
1 pt Vinegar
1 tbl Molasses
1 tsp Golden syrup
1/4 tsp Pepper
1 x Onion, grated for juice
1 x Clove garlic, crushed for juice
1 tsp Zest of lemon
1/2 cup Water
1/4 tsp Ground ginger
Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion.
Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender.
Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste.
Blend all ingredients together, and store in a cool place.
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