Canned Rabbit Stew Recipe




Canned Rabbit Stew Ingredients

5 large rabbits cooked and deboned
15 lb potatoes
1 large celery stalk
5 lb carrots
2 lb onions
12 chicken bullion cubes
2 qt homecanned peas

A Recipe for
Canned Rabbit Stew

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




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Canned Rabbit Stew

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Canned Rabbit Stew Directions

Add water to your liking. When the vegetables are soft, have canning
jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling
water bath for 3 hours; if you have a pressure cooker, 90 minutes.

Makes about 25 quarts.

Recipe By : Michelle Heath

Serves: 1

 

 

 

 

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Canned Rabbit Stew Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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