Recipe: Rabbit Stew with Winter Squash and Apple

Rabbit Stew


1 lb ground rabbit

4 C beef broth or beef-flavored veggie alternative
3 large shallots, diced
4-6 carrots, sliced medium thick
3 large garlic cloves, pressed
3/4 C butter, separated into 1/3 and 2/3 portions
1 1/2 t herbes de provence
1 t cinnamon or more to taste
1-2 t salt, to taste
1/2 C cooking sherry
1 winter squash of your choice (medium to large) 
1 apple, chopped into hearty bite-size pieces
1 bunch of kale, stems and ribs removed and chopped or ripped into large bite-sized pieces.

To pre-cook squash:chop your squash
Preheat the oven to 375 degrees F.
Peel and chop into hearty bite-size pieces.
Put the squash in a 9×13 casserole dish.
Melt 1/3 C butter and coat the squash.
Roast for about 15 min or until slightly tender and move

from pan into a heat-safe bowl to prevent over-cooking.


Step 2:
Melt the remaining butter in a medium or large stockpot.rabbit soup 3
Sauté shallots just until sweaty.
Add garlic and cook until fragrant.
Add carrots and cook until slightly tender.
Add rabbit, herbes de provence, and cinnamon and cook until rabbit is done.
Add sherry and cook until it all smells well combined.

Add broth, squash, and apple.
Add salt to taste.
Simmer until apples and/or squash are tender or still have some bite to them, whichever you prefer.

Serve hot over raw kale and enjoy! Proceed to merry-making and dragon slaying.


angieThis recipe was brought to you by Portland’s Community Health Specialist, Angie Kuzma!

Nicholas Eymann

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