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Stew, Rabbit

Source of Recipe

Unknown


Recipe Introduction

Serves 6-8. In a large saucepan, heat to a boil, 2 1/2 C water, add gradually 1 C large Limas, slowly, so water does not stop a boil. Simmer 2 minutes. Remove from heat and let soak for 1 hour.
Cut into serving pieces, a 2 1/2-3 pound rabbit. Finely dice 1/2 C bacon and 2 medium onions, thinly sliced. Saute bacon and onion rings, remove from pan to a dish, reserving fat in pan. Brown the rabbit in the fat and add 1 tablespoon salt, 1/4 tsp pepper, 1/8 tsp thyme, 1 clove garlic, pressed and 1 bay leaf. Bring to a boil. Reduce heat and simmer 45 minutes, tightly covered.
Wash, scrape and slice 2 1/2 C carrots. Drain Limas and put in the kettle with carrots. Cook 45 minutes, during the last 15 minutes add 2 bell peppers, sliced in rings. Add liquid when necessary. Thicken stock if desired.