Simply elegant Rabbit Stew is a tasty, quick meal. Two rabbits will serve three to four people.

The abundance and availability of rabbits throughout many regions of the country make them a great source of food for the table. Rabbits are grouped into two categories: cottontails and hares. While the latter can be prepared into a fine dish by using a cooking method or ingredients that will help to tenderize the meat (such as a pressure cooker or by marinating it), the cottontail is a much better candidate for the dinner table.

As with many other game animals, the age of the rabbit plays a major role in the final success of your dish. Cottontails do not normally live more than about two years in the wild. Before skinning a rabbit, try to determine the animal's age because this may affect the way you cook it.

A young rabbit is normally smaller than an older one, and a young rabbit has soft, flexible ears and a small cleft in the upper lip; an old one has stiffer ears and a deeply cleft upper lip. The meat in an older animal is darker, and the teeth will darken and discolor with age.

Rabbits occasionally carry tularemia, a bacterial disease that can be transmitted to humans. Therefore, you should wear gloves for dressing, skinning and all stages of kitchen preparation. But don't worry--thorough cooking will destroy all the bacteria.

In the field, after you have skinned the rabbit make sure that it's well cooled before placing it into a plastic bag. Bring a cooler of ice with you to assure that your bounty will be kept properly chilled.

Once home, wash the rabbit under cold running water and pat dry. If you plan on freezing the meat, it is best to dismember it first, allowing you to arrange it into a compact bundle. To dismember the rabbit, place it on its back and use a butcher knife to cut the back legs near the backbone. When you come to the leg bone, stop cutting and use your hands to bend the legs back to pop the ball and socket joint. Use your knife to finish removing the legs.

Remove the front legs by cutting close to the rib cage, and then cut the rabbit in half behind the ribs. If you are going to freeze the meat, double-wrap it with freezer paper and write the date on the package.

I generally figure that one rabbit will provide plenty of meat for two people. However, to be on the safe side I usually figure on three rabbits for four people.

Rabbit can easily be substituted in recipes that call for pheasant, chicken or squirrel. A young one will make a delicious dinner if pan-fried and served with cream gravy. To roast a rabbit, place its front legs into its ribs and tie its back legs together (you may stuff the rabbit with your favorite dressing if you wish).

Baste the rabbit with butter, and sprinkle a little thyme and pepper over it.

Roast at 400 degrees for 20 minutes, turn the heat down to 350 degrees, and continue cooking for about 40 minutes or until done.

Simply Elegant Rabbit Stew
Serves 3-4
2 rabbits, dismembered 4 thick slices of bacon
1 tbs. oil 2/3 cup flour
1 tsp. salt 1/2 tsp. white pepper
1 cup chicken broth 2 cups water
1/4 lb. shitake mushrooms
washed and sliced 4 medium potatoes, peeled
and cut into bitesized pieces
2 medium onions, peeled
and sliced into thin rings 2 cloves of garlic, peeled
and crushed
1/4 cup snipped parsley 1/2 tsp. salt
1/4 tsp. white pepper dash of cayenne
1 cup sour cream parsley and paprika for garnish


In a large oven-proof pan, cook bacon until brown and crisp. Remove and drain on paper towel. Drain off all but four tablespoons of bacon drippings and add in oil. Place the flour, one teaspoon of salt and half-teaspoon of white pepper in plastic bag. Add the rabbit and shake to coat well. Fry the rabbit in the bacon grease until brown on all sides. Add the chicken broth, water, mushrooms, potatoes, onions, garlic, parsley, half-teaspoon of salt, half-teaspoon of white pepper, cayenne and bacon pieces. Cover and place in preheated oven at 350 degrees. Bake for 45 minutes to one hour. Remove from oven and stir in sour cream. Place on serving plates and garnish with parsley and paprika. Serve with buttered little carrots, rye bread and a glass of dark ale.

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