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Rabbit Stew Recipe


2 rabbits
Fat pork
3 carrots
1/2 cup chopped celery
2 cups water
1 1/2 teaspoon salt
1 chopped onion
1 cup diced turnip
1/2 cup diced potato
3 teaspoons flour

Cut up rabbit after cleaning. Dredge with flour and brown in pork fat. Then add vegetables and cook for 20 minutes. Thicken gravy. This may be served with dumpling or a pastry baked over it.


1 1/2 cups flour
1 teaspoon salt
3/4 to 1 cup milk
2 teaspoons baking powder
1/4 cup margarine or butter

Rub butter into flour with hands until fine. Add milk slowly to make a soft dough.

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Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you