Rabbit Stew


  • 2 cups buttermilk
  • 1 rabbit
  • flour
  • salt and pepper
  • 3 tablespoons butter
  • 1 cup corn
  • 2 large potatoes, cubed
  • 1/4 teaspoon cayenne
  • 1 large onion, diced
  • 2 cups fresh tomatoes

Cut rabbit into pieces. Marinate in buttermilk for 2 hours; drain.

In a large bowl, mix flour, salt and pepper. Dredge rabbbit pieces in flour.

In a large Dutch oven, heat the butter over medium-high heat. Add the rabbit pieces and brown on each side. Add the corn, potatoes, cayenne and onions; fill with salted water until Dutch oven is 3/4 full., Cover and bring to a boill, then reduce heat and simmer for 11/2 to 2 hours. Add the tomatoes and continue to simmer another hour.

Serves 4

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