The government don’t want us to have a free feed. I grew up on rabbit stew in my early years as my family were struggling. I remembered I loved mums rabbit stew. My father used to hunt around Prospect NSW with my cousins. Hunting for our dinner until the government outlawed it and started to poison the rabbits instead. Apparently it was only recently that the government lift the ban on eating rabbits again. Thanks for your video. I’ll have to give it a try as my mums recipe died with her since she wasn’t allowed to keep cooking it.
What a shame you lost your family recipe and don’t get me started on poisoning rabbits instead of encouraging the maintenance of the population with free food as the reward. I hope you enjoyed my recipe, even though it wasn’t your Mums Rabbit Stew, which sounds delicious.
Exactly what I was looking for, a nice and easy meal to have from the rabbit eating some of my garden veggies in the Ozark mountains in Arkansas, USA. Blessings and thanks for such a delicious dinner.
looks like five pounds of delicious hare . do you shoot them in the head as not to spoil the meat ? is there Aussie lingo for wild hare ? are those the European Hare that were brought to Victoria in the 1800s ? I normally braise in the field or bake in the oven at home , but you make rabbit stew look delicious . I'll have to try it . I like rabbit meat
Yes wild hare was introduced and we just call the Hares, no cool Aussie translation. The rabbits are either a headshot or if the hunting dogs catch them, they would bring to me and I dispatch them by breaking neck, which as you probably know, is very fast.
Looks delicious. I've had rabbit before. They breaded and fried or baked it. It was a friend who cooked it. Mom is feeling a little better but not quite over her sickness. She still has a while to go to recover from the surgery she had last month. She isn't cleared to return to work until the 24th. I have been doing the laundry and taking out the trash for her since lifting 5lbs is painful for her. I've also been straightening out her things. I did her drawers a while back. Now I'm doing the top of her dresser and side table. I regularly straighten out my own things as they get kind of messed up since they are in bags. I purged half of my wardrobe due to becoming allergic to polyester. I've worn it for years but now it makes me itch. I took pictures of my favorite outfits that have to go for that reason. There were 11 outfits. I had to get rid of most of my dresses, all of my tank tops, all of my blouses, most of my skirts, and most of my pants. I was able to keep all of my T-shirts and all of my flannel shirts. Need to get more bottoms as I only have 1 long skirt, two shorter skirts, 1 pair of long pants, 1 pair of capri pants, and 2 pairs of shorts, and 2 short sleeve dresses. Used to have 21 dresses in total.
Just a tip , don't put a big load of stuff that you want to fry in your pan, the pan gets colder and you are getting whatever you put in it cooked... like ground beef etc.. in this case frosen onions.... no hate just a tip. Liked you recipe❤
I raise rabbits for meat and have had a hard time getting things done just right with the instapot - it is really easy to under or overcook them in my experience. I decided to slow cook mine in my instapot after watching this, but I did so fully submerged (I did about half rabbit broth and half water). It took 4-6 hours before it started to get tender enough to be interesting, and by that point it was too late for dinner, so I put it on for another 14 hours and had it for lunch the next day. Two things I noticed: #1 - fully tender, no worries there. #2 - everything was falling apart, and just getting it out I had to use a smooth with holes and in the end a strainer because it wasn't just falling off the bone tender, the bones were disconnecting from each other tender. I deboned and shredded it way faster than what I normally have to go through #3 - I missed a few small vertebrae as I was going through the meat which one of my daughters was not happy about and had a hard time eating the rest once she found a bone. 20 hours was too long, I'll try a straight 6 next time and see how it is #4 We got way more from it then we did cooking it and taking it out where we had to debone it ourselves - I didn't weight it, I usually have a hefty carcass for bone broth later - instead I have a small handful of bones and nothing else. Way better efficiency-wise and water was a broth that was ready for two soups we made the same day. The first meal was a white chicken (rabbit) chili.
@@angelenamontano911 it really depends on time, usually I cook it on low the whole cooking process, until it is falling off the bone, however sometimes I need it quicker and cook it on high for some of the cooking process, making sure the rabbit is removed when ready.
I'm sure you've moved in now, but in case you still get this message and still want to know... Heat a saucepan over medium heat/flame. Add in a good glob of butter or any other solid fat you like. About 4 tablespoons aught to do. Melt it down, and have some white flour ready, in approximate the same volume as the fat. Better to lean on the side of too much flour than not enough. For this recipe, I'd go with a browned gravy, so allow the butter to brown but not burn. Lower the heat. Add in the flour. You want it to form a paste. Not dry, not soupy. Right in between. Adjust your fat and flour if necessary. Cook this mixture (a roux) for around a minute, stirring constantly. Smell it. When it stops smelling like raw flour and gets a little bit of nuttiness to it, it's ready. You can take it further to get a nice dark brown and stronger flavor, but that's up to you. Now add in a cool or cold liquid (I prefer milk, but you can use cooled broth), around 2 cps if you stuck with the 4 tbs earlier. Whisk this mixture gently until well incorporated. Turn heat back up to medium and cook, stirring regularly. When it thickens up, cook it just a little more. It should get nice and thick for you. Almost gluey. This is an over -thickened bechamel sauce. Add this mixture all at once to your drippings/broth and mix. You now have a very nice gravy! Season with salt and pepper to taste and serve over the rabbit, or if you like, put the rabbit back in this mixture for a while to let all those flavors blend. Alternatively, you can simply mix up some cornstarch (~2-3 tablespoons should do for this quantity of liquid) and water. Make sure to add enough cold water to make this liquid, not viscous. Mix that into the broth and heat. At the right temperature this will suddenly and dramatically thicken. Boom. Gluten Free gravy. It's not as good as the other recipe, mind you. It doesn't bind the fats quite as well so it's a little more oily than I like, and it has a different flavor, but it's good. Cheers! Good luck!
Rabbit stew all the way up to squirrel Brunswick squirrel stew a good Irish women knows how to cook a good meal either with lamb or mutton it's always a good Irish meal with pork pork or pig what I can say Irish women do a good cooking so does native American women it's the way to go native American first Nation 18th century cooking