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Aha! Rabbit Brunswick Stew

From Stones River Market

<p>This is a recipe handed down from my grandparents and was a traditional meal for them.</p> <p>Rabbit is more nutritious than any other form of domestic meat.</p> <p>Aha! Rabbits is Rockvale TN sales rabbit year round.</p>
Source: Family recipe ( ) (Entered by Mark Ferguson)
Serves: 6

2.5 lbs rabbit
2 large potatoes diced precooked
1 large onion- chopped
1 can cream corn
12-16 oz frozen yellow corn
12-16 oz frozen English peas
2 cans Tomatoes
1 can cream of celery soup
1 can low sodium spicy V8
1 cup ketchup
salt to taste
pepper to taste
1/2 tsp crushed red pepper
1/4 tsp garlic powder
1 tsp basil
1 tsp poultry seasoning
2 each bay leaves

Step by Step Instructions
  1. Stew rabbit with salt and pepper until ready to fall off bone, shred, discard bones.
  2. Return rabbit to broth add all other ingredients. Stew on low for about 1 hr. Thin if necessary so that its not too thick.
  3. Season: Salt to taste, pepper to taste, 1/2 tsp crushed red pepper, 1/4 tsp garlic powder, 1 tsp basil, 1 tsp poultry seasoning, 2 bay leaves, adjust seasoning to taste.