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

Related recipes