Ground Rabbit Stew
Ground Rabbit Stew
“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC
Servings
8
Ingredients
- 2 tablespoon chipotle peppers
- 28 ounce can whole tomatoes
- 2 tablespoon extra virgin olive oil
- 1 cup yellow onion, finely chopped
- 1/2 cup celery, finely chopped
- 5 cloves garlic, minced
- 1 1/2 pounds ground rabbit
- 1/2 pound spicy italian bulk pork sausage, crumbled
- 1/2 pound chorizo sausage, removed from casing and chopped
- 4 cup chicken stock
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup hominy or canned white beans
- 1/4 cup chopped cilantro
Directions
- Puree chipotle peppers with tomatoes in a food processor and set aside.
- In a large pot heat olive oil over medium heat.
- Add onions and celery, season with salt and pepper, and cook until slightly softened, five to seven minutes.
- Add in garlic and cook another minute.
- Add in ground rabbit and sausages and continue cooking, stirring occasionally until lightly browned.
- Add in tomato/chipotle puree, chicken stock, smoked paprika, and ground cumin.
- Cook about one hour, until thickened and rabbit is tender.
- Stir in hominy and cook another 15 minutes.
- Remove from heat and stir in cilantro.
- Season with salt and pepper.