| previous | next |
Title: Granny's Rabbit Stew
Categories: Meat Australian
Yield: 4 Servings
| 1 | Rabbit | |
| 1 | Onion; chopped | |
| 2 | Carrots; sliced | |
| 1 3/4 | c | Water |
| 1 | ts | Spiced vinegar |
| 1 | tb | Flour |
| Extra water (cold) | ||
| Salt and pepper to taste | ||
| SPICED VINEGAR | ||
| 1 | pt | Vinegar |
| 1 | tb | Molasses |
| 1 | ts | Golden syrup |
| Pinch salt | ||
| 1/4 | ts | Pepper |
| 1 | Onion; grated for juice | |
| 1 | Clove garlic; crushed for | |
| _ juice | ||
| 1 | ts | Zest of lemon |
| 1/2 | c | Water |
| 1/4 | ts | Ground ginger |
Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion.
Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender. Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste.
Spiced vinegar ~~~~~~~~~~~~~~
Blend all ingredients together, and store in a cool place. From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia
Typed by Vicki Crawford - Australia
| previous | next |