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Stewed Rabbit

March 28, 2012

This recipe is in honor of my great, great grandmother, Sarah Farmer, who with her husband and ten children, homesteaded in New Mexico in 1906.    According to her story, their homestead was on the prairie, with no trees, nothing but sage and mesquite brush.   She wrote about rabbit drives where the people in the community would get about 1000 rabbits at a drive and would divide them up and each family got their share.  She shares “I canned part and made sausage and mincemeat and cooked rabbit and Frajoles together.”  I wonder if she passed down any of her recipes?

This recipe is from Loretta Lynn’s You’re Cooking it Country- My Favorite Recipes and Memories.

6-8 quarts water                                    4 – 5 rabbits

5 stalks chopped celery                      1 large onion

1 (16 0z) can chopped tomatoes     10-12 medium potatoes, cubed

2 tbsp. flour                                             salt and pepper to taste


In a large pot over high heat bring the water to a boil.  Add the rabbits, celery, and onion.  Simmer on low heat for 2 1/2 hours.  Remove the rabbits from the pot and set aside.  Add the tomatoes and potatoes to the pot.  Remove the rabbit meat from its bone and dust with flour.  Add the rabbit meat back to the pot and salt and pepper to taste.  Simmer for about 1 hour.


I haven’t cooked this yet.  Maybe one day I’ll try cooking rabbit.  When I do, I’ll be sure to blog about it.  – Kevin Wilson

From → Rabbit

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