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    Rabbit Stew or Pheasant Stew
SUBMITTED BY:  susan PHOTO BY: susan
Category: Wild Game

   RECIPE RATING:

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INGREDIENTS
1 or 2 rabbits or pheasants
Salt, pepper and paprika to taste
1 c. sour cream
1 c. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 tbsp. instant onions

DIRECTIONS
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.


REVIEWS
  Reviewed by tsarevna
Came out excellent! I recommend going heavy on sweet paprika. Minced garlic was substituted for the onion, as I am allergic, and it came out wonderful. Slow cooker was set on high for 5 1/2 hours, and the meat came out very tender: it fell off the bone...so no need to cut the meat up; just quarter the rabbit and place it inside. Canned cream of mushroom soup was added without being watered down or cooked, and only 1 cup of water was needed to make a thick sauce. Highly recommended.

 
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