Rabbit stew & fatback
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rabbit, dressed | |
| ¼ | pounds | Salt pork |
| 2 | cups | Water, cold |
| 4 | cups | Potatoes, cubed |
| 1 | cup | Tomatoes |
| 2 | cups | Carrots, sliced |
| 1 | cup | Celery, diced |
| ½ | cup | Onion, chopped |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Flour |
Directions
Cut rabbit into serving pieces. Put into covered pan with salt pork (fatback) and 1-½ cups water. Boil slowly 1-½ 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 ¼ Cup cold water. Stir until broth thickens slightly. Suggestions: Try adding Blackeyed Peas instead of carrots.