Thursday, December 22, 2016

Rabbit Stew

So instead of an exciting title for this post, I'm straight up warning you: This is a post about the rabbit stew we made last night.

There. The trigger-warning is out of the way.

Now on to the good stuff.

Oh. My. Word.

Why have I never eaten rabbit before?! I have eaten so many weird things in my life, but I've never had rabbit. This stuff tastes a-maz-ing! And, it smells amazing when it's cooking. None of my kids are picky in the least, but only one of them could be considered "a foodie." So let me just say that even my most utilitarian eater is in love. He actually went back later in the evening, picked all the meat out of the stew, and stuffed it in his mouth. I'm a bit miffed over that, to be honest.


As with anything we try for the first time, we went very simple. We like to see what stuff tastes like without a lot going on to distract from the flavor. Jeremy browned the rabbit in some hot oil in the dutch oven, then added some carrots, chopped butternut squash, and about six cups of water before setting it to boil and popping on the lid. After about an hour, he added sweet potato, salt, and some sage and basil.

After it cooked for a couple of hours, Jeremy pulled out the rabbit, shredded the meat, and then tossed it back into the stew. Super simple, easy, and delicious.

And did I mention he bakes, too? Those are fresh outta the oven biscuits, my friends, ready to be spread with some homemade pumpkin butter. It doesn't get much better!


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