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Rabbit Stew or Pheasant Stew
SUBMITTED BY: susan
PHOTO BY: susan
Category: Wild Game
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
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Reviewed on Jul. 2, 2009 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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