Ravenous Rabbit Stew
Makes 8 servings
When buying meat for this stew, know the difference between rabbits and hares. Rabbits are plumper and usually have a less gamey flavor. Hares have a stronger flavor, and the meat usually has to be tenderized before cooking, while rabbit does not. Try to get a younger rabbit weighing between 2 and 2% pounds. The flesh will be lightly colored and more tender, with a milder flavor. This dish will keep for 5 days in the refrigerator or 3 months in the freezer.
2 tablespoons safflower oil
1 pound rabbit (or other meat), cubed
6 small carrots, sliced very thin
1/2 cup peeled cubed sweet potatoes
1/4 cup lentils
1/2 teaspoon salt
8 cups beef broth
1 teaspoon brewer's yeast
1 tablespoon cornstarch mixed with 1 tablespoon warm water
1/2 cup chopped fresh parsley
1. In a large stockpot or slow cooker, heat the oil over medium-high heat. Add the meat and brown it in the oil.
2. Add the carrots,
sweet potatoes, lentils, salt, beef broth, and brewer's yeast. Bring to a boil,
simmer for 45 minutes.
3. Add the
cornstarch-water mixture, bring to a boil, and cook for 2 minutes, whisking
constantly. This will help
thicken your sauce.
4. Remove from heat and add the parsley. Let cool and serve.
Variation: Substitute beef, chicken, turkey, or lamb for the rabbit.