Pear Cider Rabbit Stew Recipe

I’ve never eaten rabbit before. Awhile back (like a year ago), I was feeling adventurous and ordered some from US Wellness Meats. And it’s been sitting in my freezer ever since. 

Every time I would open the freezer, I would see the rabbit meat staring back at me. Well, not literally staring, since it was just a chunk of meat (side note: the bones were already removed so I couldn’t even use the excuse that it was gonna be too much trouble to eat), but you know what I mean. 

After cleaning out our freezer this past weekend, I decided it was time to confront the rabbit. But I kept seeing this: 

After finally accepting that this was just another type of meat, not any different than cow or chicken, I got to thinking of how I wanted to prepare rabbit. I read THIS post on how to prepare rabbit. Thankfully, I didn’t have to skin it in the woods…

Ultimately, I decided to marinate it in one of my favorite hard ciders, from Woodchuck: 

Well, friends. I can now officially say I’m a rabbit fan! And I think you will be, too, once you try this recipe! 

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Pear Cider Rabbit Stew Recipe

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Servings

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Ingredients

• ~3 lbs boneless rabbit striploins cut into bite-sized chunks
• 1 12 oz bottle Woodchuck Pear Cider
• 6-7 golden potatoes cut into large chunks
• 1 medium onion chopped
• 2 bay leaves
• 5-6 carrots cut into chunks or grated
• 1.5 tsp salt
• pepper to taste
• 4 cups vegetable broth
• 2 cups water
• 2-3 TBSP avocado or olive oil

Servings MetricUS Imperial Ingredients ~3 lbs boneless rabbit striploins cut into bite-sized chunks 1 12 oz bottle Woodchuck Pear Cider 6-7 golden potatoes cut into large chunks 1 medium onion chopped 2 bay leaves 5-6 carrots cut into chunks or grated 1.5 tsp salt pepper to taste 4 cups vegetable broth 2 cups water 2-3 TBSP avocado or olive oil

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Marinate rabbit in pear cider for at least an hour, preferably overnight. Note: you can skip this step, but you will lose the pear flavor!
2. Heat oil in large stock pot over medium heat.
3. Add everything except for the rabbit, water and broth to the pot.
4. Stir and cook for about 5 minutes.
5. Drain most of the pear cider marinade. Keep about a 1/2 cup or so with the rabbit and add with the vegetable broth and water into the pot.
6. Increase heat to high, bring to a boil, then reduce heat to low and cover and simmer about an hour.

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