Rabbit Stew Recipe - How to Make German Rabbit Stew | Hank Shaw (2024)
Summary
For those of us in the United States, when we read the recipe and we don’t immediately think of Germany, but rather of that country’s former financial nemesis: Greece. This recipe, however, is a perfect stew for cool nights, yet still light enough to enjoy with a chilled white wine outside on the porch as you watch the sunset, thinking about the next time you’ll get a chance to chase Mr. Cottontail. It is a two-step stew, meaning you make the base and "mount" it with sour cream, white wine and capers right at the end. • None Add the remaining tablespoon of butter, then the sliced onion and cook until the edges just begin to brown, about 6 minutes. • None This is an optional step, but I prefer it: Turn off the heat, fish out the rabbit pieces and let the cool on a baking sheet.