Tomato Rabbit & Mushroom Stew

I was going to make Hasenpfeffer with some leftover smoked rabbit, but was missing some crucial ingredients. Bummer! I still made a stew because it’s really cold and grey here. You can also make this recipe with chicken with phenomenal results.

2 lbs Rabbit; cooked and cubed

½ cup Bacon Crumbles

2 cups Mushrooms; chopped

1 cup Onion; chopped

1 cup Carrots; chopped

½ cup Sweet Potato; peeled and chopped

2 cups Leek; chopped

4 cloves Garlic; minced

1 Tablespoon Thyme

1 Tablespoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Oregano

Salt and Pepper to taste

14 oz. Tomato Soup

3 cups Chicken Broth

1 cup Parmesan Cheese

1 cup Heavy Cream

  1. Heat a dutch oven over medium-high heat and add a pad of butter. Sauté all of the chopped vegetables until tender, then add in the bacon and rabbit meat. Season with the herbs and spices.
  2. Stir in the tomato soup and broth, then taste and season accordingly. Reduce heat to medium-low and cover, simmering for 1 hour and stirring occasionally.
  3. Stir in the cream and cheese, cooking until heated through.
  4. Enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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