Greek Rabbit Stew
Jan 3rd, 2008 | By Hank | Category: Greek, Wild Game | Comments | 9 Comments |
So I made that Greek rabbit stew after my small game hunt, and it came out better than I expected. It’s very tangy with the juice of the Meyer lemons from my backyard, and, just as many Greek recipes are, unctuous with olive oil. Greeks use a lot of olive oil in their food, and while I cut the amount down a bit, I still have a shiny coat! Besides, rabbit needs the extra fat because it is so lean. It was good to be able to use the fennel from the garden and the artichokes I grow in my front yard. (Don’t ask.)
A few thoughts after making this: First, this dish would be better braised in a 275-degree oven for a longer time; I did it on the stovetop. You’d have to leave out the artichokes and the fennel until almost the end (as is in the current recipe), but that’s no biggie. Second, I could have used 
something besides artichoke hearts in the stew. What does it need…I got it! Gigandes beans! They would be a perfect swimming partner in this tangy, savory stew.
Oh, and to drink, I’m really thinking either a lager beer or ouzo with a glass of water as a chaser. The artichokes make this tough to drink with wine.
Here is the updated recipe.
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I am yet to try rabbit. I can’t believe that about myself
I have tried squirrel. Bad memories there as my 15 year old hunter/brother cooked them in tomato sauce and told me they were something else. ..which is probably why I never tried rabbit haha
Your stew looks and sounds delicious.
That stew even looks good to me! and I like the idea of beans. I love beans. Never ate rabbit though. Hmm, dinner thoughts for when we visit?
Mos def. I will save a brace of conies for your arrival!
I haven’t had rabbit in years, but I grew up eating it as well as squirrel, venison, and any other wild game my father brought home. Your stew sounds really good, and I bet those Meyer lemons worked well in the dish. Thanks for joining in on Grow Your Own! Happy New Year!
Those beans are fantastic, we have them marinated in olive oil and roasted peppers where I work. They remind me of lima beans…my favorite! I like rabbit and loved it as a kid but now a skinned one looks too much like my cat …hmmmmm…say, ever tried cat?
How would you know it looks like your cat unless…oh dear God!
hahaha. But that would be cheating, wouldn’t it ? because we feed it it would be considered domesticated although it is a pretty wild cat. We do feed it an all protein diet, but I am guessing that wouldn’t make very good eating. Any thoughts on eating things that eat all protein as opposed to grass/vegetarian?
Wow! What a great recipe! As an avid small gamer I must say this is a brand new direction for me to go with the rabbit. However, my wife lived in Greece for three years and loves to cook Greek, so maybe this will be a hit at our home. Thanks!
[...] The jacks, which are considerably larger than cottontails, produce a dark, beefy looking meat that you’ll want to debone and dice for stews or pot pies.  Don’t forget the backstrap when butchering them.  Cottontails are smaller, produce an almost white meat, and the only real worthwhile meat is found on the hind legs. Cook them whole on the bone.  My favorite is chicken fried.  For another very tasty idea, go to Hunter Angler Gardener Cook for this very nice Greek Rabbit Stew. [...]