Thumper Stew (Yeah, it’s rabbit)

I don’t know why some people have such an aversion to rabbit. It’s a great, lean, usually wild game meat and it tastes nearly exactly like chicken. I personally love it. I think most people just get caught up on the fact that it’s a rabbit. A bunny. Oh, look it’s Thumper!

Yeah, well, Thumper is tasty. And hamburgers used to be cows, ya know. So next time you turn your nose at eating Thumper, remember that juicy cheesy beefy thing on a bun used to be Francesca the cow once too. That Chick-Fil-A used to be Foghorn Leghorn. Not eating an animal based on how cute it is is a value judgement. A really shallow one.

If you’ve never had rabbit I suggest you try it. It’s actually really good and pretty forgiving. It’s versatile too.

I make a type of curry stew in which I usually use lamb, but it works just as great with rabbit. It’s a tomato based stew that’s really awesome over rice. And you don’t have to tell the kids it’s not chicken. They won’t know.

So first you wanna cut Thumper into pieces. They generally come whole or split. Do this with a meat cleaver, makes quick work of it.

Vulgar I know.

Now you wanna season the pieces. I use salt, black pepper, seasoning salt, oregano, onion powder, garlic and white pepper.

Once seasoned, you want heat a skillet nice and hot with some oil. We are going to seer Thumper just to make sure he’s nice and juicy once in the stew. Hmmmmmm…bunny….

You don’t want it to cook all the way through, you just wanna seal the outside.

Yummy. Blurry Thumper. Stupid IPhone.

Ok, now you are going chop up some veggies. I use my handy dandy food processor cause it makes quick work of this. I use onions, carrots and celery.

I wouldn’t be able to chop these by hand if I wanted to. You know those awesome cutting boards that are like hard plastic and supposed to roll up to fit in your cabinet. Yeah, those don’t work. They bend. And then they won’t UNBEND! See

Stupid cutting board.

After I was done swearing and attempting to hold the cutting board down with everything in site, I decided to be relieved I had the food processor and continued on.

Now, put Thumper in a large stock pot and pour a bunch of tomato sauce over him. Don’t worry. He won’t drown. He’s been a goner for awhile now. A tasty, tasty goner.

Now add the onions and the rest of the veggies.

Dump in a can of corn for good measure.

Now add the spices. Black pepper, curry, salt, cumin, white pepper, onion powder, garlic powder a some oregano. Remember, tomato really sucks the spice flavor out of stuff so don’t be cheap with it.

Stir it really well and bring to a boil, then turn it really low and simmer it about an hour and a half or so. Keep the lid on it and stir it every once in awhile because it will stick if you don’t. Then you’ll have sticky burnt Thumper. Yuck.

Serve it over rice. Don’t worry about deboning it or ripping the meat off the bone. I just serve it with the pieces on top and no one has ever complained. Like I said, tastes and looks just like chicken when it’s cooked.

I had mine sans the rice. Diabetic! DUH!

Now EAT it. LOL. Just get over the fact that it’s rabbit and try it, it’s spicy, it’s good, it’s kind of indian in flavor and it’s delicious! As a great woman once said “Do something everyday that scares the shit out of you.” Ok, she didn’t put it that way, but it’s the spirit of the thing…

——–

Thumper Stew

1-rabbit, cut up into pieces

2 TB olive oil

1/4 tsp each: salt, pepper, white pepper, onion powder, garlic powder, seasoning salt, oregano for sprinkling onto rabbit before browning

1/2 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 can of corn

3 tsp curry powder

1 tsp each: salt, pepper, white pepper, onion powder, garlic powder, seasoning salt, cumin, oregano, or to taste

4 10-12 oz cans of tomato sauce

rice to serve with

Cut the rabbit into pieces. Sprinkle with 1/4tsp each of salt, white and black pepper, onion powder, garlic powder, seasoning salt and oregano. Heat large skillet on medium high heat with the oil. Once hot, brown rabbit pieces on both sides. Don’t cook all the way through, about 3-5 minutes per side.

Place rabbit pieces in pot and cover with tomato sauce. Add rest of ingredients, except the rice, and heat over medium until it boils, stirring constantly. Reduce to low heat, cover, simmer for an hour an half stirring every 15 minutes to prevent sticking, or until vegetables are tender and rabbit cooked through. Serve over rice.

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