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Rabbit

Hearty Rabbit Stew Recipe with Vegetables

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Wild Game Recipe Rabbit Soup - Critter Cookbook

Our Hearty Rabbit Stew Recipe with Vegetables will take your wild game rabbit meat (hasenpfeffer) to the next level with this hearty wild game recipe.

There is nothing like a hot steaming bowl of Rabbit Stew (Hasenpfeffer Stew) to warm you on a chilly fall day or cold winter’s night.

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Rabbit

Rabbit Pot Pie Topped with Cheese & Sliced Mushrooms

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Rabbit Pot Pie Topped with Cheese & Sliced Mushrooms - Critter Cookbook

This wild rabbit pot pie recipe is sure to warm your belly and satisfy your hunger.

Made with a buttery flaky pot pie crust stuffed with cut veggies and a thick cream sauce and then topped with Cheese & Sliced Mushrooms makes this rabbit recipe one of our favorites.

Rabbit Pot Pie Topped with Cheese & Sliced Mushrooms - Critter Cookbook

Rabbit Pot Pie

Cook Time 7 hrs 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 quartered rabbit or 3 cups cooked wild rabbit, shredded
  • 2-3 tablespoons butter
  • 1 cup carrots thinly sliced
  • 1 medium potato peeled and cut into ¼-inch cubes
  • ½ cup celery sliced
  • ½ cup onion chopped
  • ½ cup frozen peas
  • 1 10.5 ounce can condensed cream of mushroom soup
  • 1 cup water
  • 1 frozen uncooked pie crust
  • 1 egg yolk slightly beaten
  • Coarse salt and pepper to taste

Instructions
 

  • Cook quartered rabbit in a slow-cooker for 7 hours on low with just enough water to almost cover meat or in a pressure cooker for about 20 minutes. Remove and allow to cool before deboning. The broth can be saved and frozen for later recipes, if desired.
  • Debone and shred rabbit, carefully checking for small bones and shot.
  • In a large skillet, heat 2 tablespoons butter over medium heat and add carrots. Cover and cook for 5-10 minutes.
  • Add potatoes. Cover and cook for 10 minutes, stirring twice. Add additional tablespoon of butter and reduce heat if potatoes begin to stick.
  • Stir in celery, onion, and peas. Cover and cook for another 5 minutes or until all vegetables are fork-tender.
  • Remove vegetable mixture from heat and mix in the cooked rabbit, cream of mushroom soup, and water. Stir well to mix.
  • Spoon mixture into a 2 quart casserole dish and top with thawed pie crust, gently remolding and tucking edges under to fit dish.
  • Cut several 1” slits in pastry to allow steam to escape. Brush pastry with egg yolk and top with coarse salt and pepper, to taste.
  • Bake in 375°F oven until golden brown for 30-35 minutes.

Notes

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