Wild Hare Stew
By Hookemharry

Posted: July 31, 2010

What you need.

Two snowshoe hare – Cleaned and quartered

Six cups beef broth

Five stalks celery-sliced thin

Four carrots – sliced

Four large potatoes – peeled and quartered

Two bay leaves

One large onion – chopped

One tablespoon black pepper

Salt to taste

One fourteen ounce can tomato sauce

One cup flour

Quarter cup olive oil


What you do.

Clean rabbits, being sure there is no shot or bone chips left on your rabbits. Put oil in large Dutch oven or pan and dip rabbit in flour and brown the pieces of rabbit. Remove the rabbit from pot and add the onions and cook for about three minutes now add all the other ingredients, including the rabbit, leaving out the potatoes. Bring to a boil and lower to a simmer and cook covered for about an hour. Now add the potatoes and cook an additional thirty or forty minutes. Check rabbit for tenderness. When rabbit begins to fall off the bones it’s done. If your stew needs more liquid while simmering, add more broth. Remove bay leaves before serving. This meal goes great with a good home made bread just hot from the oven. It doesn’t get any better on a cold winter day.

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