Great Basin Rabbit Stew
A simmered stew of rabbit, wild greens, and root vegetables reflecting the communal rabbit drives long practiced by Great Basin peoples. It's a warming, protein-rich dish tied to seasonal harvest.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 18
- protein
- 32
- calories
- 340
Instructions
- 1
Put the rabbit pieces into a large pot. Pour in enough water to cover the meat.
- 2
Bring the water to a boil over the burner. Scoop off any foam from the top with a spoon.
- 3
Turn the heat down to a gentle simmer. Add the onion and put the lid on halfway.
- 4
Let it simmer for 45 minutes. Cook until the rabbit starts to soften.
- 5
Add the carrot and root vegetables. Keep simmering for 25-30 minutes until tender.
- 6
Stir in the wild greens. Cook for 5 minutes more until they soften and shrink.
- 7
Season the stew with salt. Ladle it hot into bowls along with the broth.
Chef's tips
Keep the heat low so the liquid bubbles gently. Rabbit is very lean and will turn tough if boiled hard.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the lean rabbit tough and dry
- •Adding the wild greens too early, causing them to turn mushy and lose their color
Serving suggestions
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