Old-Fashioned Rabbit Stew

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

This long, slow cooking time is especially great when using a wild rabbit. If rabbit is not available, substitute turkey thighs. Serves 4 to 6.

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Sakari Botanicals - Cedar Smoked Salt
 3 tbsp corn flour
 2 tsp dried oregano or bergamot
 1 pinch sumac
 1 pinch Sakari Botanicals Cedar smoked salt
 1 large rabbit, about 3 pounds, cut into 8 pieces
 3 tbsp Seka Hills Extra Virgin Olive Oil
 3 wild onions or 2 large onions, coarsely chopped
 3 cups corn, rabbit or turkey stock
 1 cup soaked hominy
1

Put the flour, oregano and a generous pinch of sumac and smoked salt in a large freezer bag. Add the rabbit portions a few at a time, and shake generously to coat. Transfer to a plate.

Heat the oil in a large, heavy pot set over medium heat. Fry the rabbit a few pieces at a time, until golden brown. Put the pieces in a baking dish. Add onions to the pot and sauté until lightly browned and beginning to soften, about 5 minutes.

Pour 1 cup of the stock into the cooking pot and stir vigorously to deglaze any of the browned bits in the pot. Simmer for a few seconds and add the remaining stock and hominy. Return rabbit to the pot, partially cover and set over medium heat. Bring to a boil, then reduce heat and simmer, turning rabbit pieces occasionally until meat is tender, about 2-2½ hours. Skim off and discard any fat that rises to the top as the rabbit cooks. Serve the rabbit stew over corn mush or wild rice.

Ingredients

 3 tbsp corn flour
 2 tsp dried oregano or bergamot
 1 pinch sumac
 1 pinch Sakari Botanicals Cedar smoked salt
 1 large rabbit, about 3 pounds, cut into 8 pieces
 3 tbsp Seka Hills Extra Virgin Olive Oil
 3 wild onions or 2 large onions, coarsely chopped
 3 cups corn, rabbit or turkey stock
 1 cup soaked hominy

Directions

1

Put the flour, oregano and a generous pinch of sumac and smoked salt in a large freezer bag. Add the rabbit portions a few at a time, and shake generously to coat. Transfer to a plate.

Heat the oil in a large, heavy pot set over medium heat. Fry the rabbit a few pieces at a time, until golden brown. Put the pieces in a baking dish. Add onions to the pot and sauté until lightly browned and beginning to soften, about 5 minutes.

Pour 1 cup of the stock into the cooking pot and stir vigorously to deglaze any of the browned bits in the pot. Simmer for a few seconds and add the remaining stock and hominy. Return rabbit to the pot, partially cover and set over medium heat. Bring to a boil, then reduce heat and simmer, turning rabbit pieces occasionally until meat is tender, about 2-2½ hours. Skim off and discard any fat that rises to the top as the rabbit cooks. Serve the rabbit stew over corn mush or wild rice.

Old-Fashioned Rabbit Stew
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