Meanwhile back at the SayersBrook Bison Ranch.......CLASSIC RABBIT STEW

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for CLASSIC RABBIT STEW. Made using SayersBrook Rabbit Whole Uncooked, 2.9 lbs. This is just one of the many delicious recipes you can at the SayersBrook site. You can also purchase the Rabbit online along with any of the other SayersBrook Bison Ranch Products like; Bison, Elk, Wild Boar, Ostrich, Hams, and more! With the grilling season here nothing better than a grilled Bison or Elk Burger! So check it out today. Now on to the recipe for CLASSIC RABBIT STEW. Enjoy and Eat Healthy in 2018!  http://www.sayersbrook.com/



CLASSIC RABBIT STEW
Great tasting and tender and delicious white meat protein. Rabbit is lean and works well to replace chicken in many recipes.


Classic Rabbit Stew with Potatoes and Herbs
prep 10 minscook 45 minstotal 55 mins
yield 4 servings

Ingredients
Preheat the oven to 350°F (180°C)

1 Rabbit cut into pieces

1 large onion chopped
3 cloves garlic chopped
8 oz (225 gr) bacon chopped
1 cup red wine
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
1 tbs. olive oil
12 new potatoes
salt and pepper to taste

Instructions
1 - Chop rabbit into 12 pieces.
2 - Chop the onion and garlic finely.
3 - Slice and dice the bacon.
4 - Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
5 - In the same pan, fry garlic, onion.
6 - Add the bacon and allow to color slightly.
7 - Pour off excess fat.
8 - Return rabbit to pan and deglaze with the red wine.*
9 - Add 3 cups water, cover and cook for 1 hour 45 minutes.
10 - Cook until all water has evaporated and the sauce is caramelized.
11 - Peel and cut potatoes and carrots and add to casserole
12 - Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)
13 - Cook covered until tender.
Notes
*To deglaze: Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce.
http://cooking-buffalo.com/classic-rabbit-stew/



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