Ground Rabbit Stew

Ground rabbit is delicious, but not always easy to find.
ground rabbit stew

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“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC

8
Servings
646
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons chipotle peppers
  • 28 Ounces can whole tomatoes
  • 2 Tablespoons extra virgin olive oil
  • 1 Cup yellow onion, finely chopped
  • 1/2 Cup celery, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 pounds ground rabbit
  • 1/2 Pound spicy Italian bulk pork sausage, crumbled
  • 1/2 Pound chorizo sausage, removed from casing and chopped
  • 4 Cups chicken stock
  • 1 Teaspoon smoked paprika
  • 1/2 Teaspoon ground cumin
  • 1 Cup hominy or canned white beans
  • 1/4 Cup chopped cilantro

Directions

Puree chipotle peppers with tomatoes in a food processor and set aside.

In a large pot heat olive oil over medium heat.

Add onions and celery, season with salt and pepper, and cook until slightly softened, five to seven minutes.

Add in garlic and cook another minute.

Add in ground rabbit and sausages and continue cooking, stirring occasionally until lightly browned.

Add in tomato/chipotle puree, chicken stock, smoked paprika, and ground cumin.

Cook about one hour, until thickened and rabbit is tender.

Stir in hominy and cook another 15 minutes.

Remove from heat and stir in cilantro.

Season with salt and pepper.

Nutritional Facts

Total Fat
30g
43%
Sugar
9g
10%
Saturated Fat
11g
46%
Cholesterol
119mg
40%
Carbohydrate, by difference
51g
39%
Protein
41g
89%
Vitamin A, RAE
21µg
3%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
15mg
20%
Calcium, Ca
64mg
6%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
38µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
326mg
47%
Selenium, Se
26µg
47%
Sodium, Na
1573mg
100%
Water
194g
7%
Zinc, Zn
7mg
88%

Rabbit Stew Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Rabbit Stew Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Rabbit Stew Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.