- 2 rabbits (cleaned, dry & quartered)
- 5 tbsp salt pork fat (or veg oil)
- 1 lg onion, chopped
- 2 cloves garlic, minced
- 5 tbsp all-purpose flour
- 4 cups beef broth (or water)
- 2 lg celery sticks, diced
- 4 lg carrots, diced
- 2 lg parsnips, diced
- 1 sm turnip, cubed
- 6 med potatoes, cubed
- Salt & pepper
In a stewing pot, med-high heat, sauté rabbit (both sides) in pork fat until lightly brown (fry in small batches). Remove and set aside.
Lower to med heat, add onion and garlic, continue cooking until onion becomes golden brown (approx 5 minutes). Add flour and continue cooking over high heat until mixture or roux is slightly brown and bubbling (4-5 minutes).
Stir in broth and bring to a boil. Stir until liquid thickens. Season to taste. Return rabbit to pot and cover, simmer for 1½ hours. Add celery, carrot, parsnip, turnip, and simmer for 15 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender. Serve stew with fresh homemade crusty bread.
cubby-hole – a small storage space in the basement or attic