Rabbit stew and fatback
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 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. Source: Mississippi Outdoors Nov-Dec 87 Recipe date: 11/30/87 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000