• 1/2 cup of vinegar
  • 1 tsp. of mixed spices
  • 1 small diced onion
  • a few celery leaves
  • 2 diced carrots
  • 2 diced onions
  • salt and pepper to taste.
  • (A little good wine, optional).


Dress game. To take away the too-wild taste of rabbits soak them overnight in salt water in proportion of 1/2 tsp salt to 1 qt. water. Rabbits may be cut up, covered with brine, annd kept in a cool place several days. Rabbit started this way is extremely tender and has a fine flavor. Directions for stew: Cut in pieces for serving. Put in saucepan with 1/2 cup of vinegar, 1 tsp. mixed spices, 1 small diced onion and a few celery leaves. Cover with water. Let stand 2-3 hrs. Drain. Place in roaster. Brown in moderate oven (375o F.). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots. Cover with water, and cook slowly until tender. Thicken broth until consistency of thick cream. Serve with watercress or chickory saladd. Fried hominy may be served with stewed rabbit. Betty Owens, Springville, Indiana

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Submitted 6/13/05.
Source: Betty Owens
Submitted By: n/a
Rabbit or Squirrel Stew