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Byron's Dutch Oven Recipes


Rabbit Stew

4 Tbs. butter 1 tsp. dry rosemary; crumbled
3 lbs. rabbit meat; cut into pieces 1 bay leaf
1/2 cup all-purpose flour 4 cups hot water
2 tsp. seasoned salt 4 cups dry red wine
2 tsp. coarse ground black pepper 3 cups diced carrot
5 cloves garlic; sliced 6 medium potatoes; peeled and diced
1 1/2 cup sliced fresh mushrooms 1 (1 lb.) bag frozen peas
3 stalks celery (include leaves); chopped 1/3 cup all-purpose flour
2 medium yellow onions; chopped 1/2 cup cold water
1 tsp. salt    

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add butter and let melt.

In a large bowl add flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to hot oven. Brown rabbit pieces on all sides. Add mushrooms and garlic; continue cooking until mushrooms soften. Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine. Cover oven and bring contents to a boil.

When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add 10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.

After 1 hour stir in the carrots, potatoes and peas. Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid. Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.

Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth. Stir flour mixture into the stew; continue to cook and stir stew until thickened. (Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)

Serves: 6-8

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