Title: Rabbit Stew & Fatback
Categories: Ethnic Meat Soup
Yield: 1 Servings
| 1 | | Rabbit, dressed |
| 1/4 | lb | Salt pork |
| 2 | c | Water, cold |
| 4 | c | Potatoes, cubed |
| 1 | c | Tomatoes |
| 2 | c | Carrots, sliced |
| 1 | c | Celery, diced |
| 1/2 | c | Onion, chopped |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Flour |
Cut rabbit into serving pieces. Put into covered pan with salt pork
(fatback) and 1-1/2 cups water. Boil slowly 1-1/2 hours or until tender.
Drain, reserve broth. Remove meat from bones and cut into 2 inch pieces.
Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large
covered pan. Bring to a boil and cook slowly for about 15 - 21 minutes or
until vegetables are tender. Add seasonings and flour moistened with
remaining 1/4 Cup cold water. Stir until broth thickens slightly.
Suggestions: Try adding Blackeyed Peas instead of carrots.