Granny's rabbit stew

Yield: 4 Servings

Measure Ingredient
1 \N Rabbit
1 \N Onion; chopped
2 \N Carrots; sliced
1¾ cup Water
1 teaspoon Spiced vinegar
1 tablespoon Flour
\N \N Extra water (cold)
\N \N Salt and pepper to taste
1 pint Vinegar
1 tablespoon Molasses
1 teaspoon Golden syrup
\N \N Pinch salt
¼ teaspoon Pepper
1 \N Onion; grated for juice
1 \N Clove garlic; crushed for
\N \N _ juice
1 teaspoon Zest of lemon
½ cup Water
¼ teaspoon 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 1¾ cups of water and chopped onion.

Bring to boil, reduce heat, cover, simmer for 1 ½ 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

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