|The meat should be tender, but not falling from the bones. Cool the meat before handling.|
|With your hands, strip all the meat from the bones & set aside (obviously, you can discard the bones). Reserve the stock at this point.|
|Rough chop a selection of vegetables; if adding a strong flavour (such as turnip), err on the side of less is more.|
|Heat your choice of shortening in which to saute your veg; I used lard just because I have it on hand.|
|Saute your veg lightly... til about 1/2 done.|
|Add the rabbit meat to the pan & mix together.|
|Make a slurry of 1/4 cup of cold stock (that you had set aside) with 2 teaspoons of cornstarch & stir until there are no lumps. Add the slurry mix & the rest of the stock to your meat & veg.|
|Pour the pan of meat, veg, & sauce into a 9x11 baking dish.|
|Cover with foil & bake @ 350* for 30 minutes.|
|Before you start the biscuits, remember to take off your rings!!|
Don't ask me how I know this...
|Into a deep bowl put 2 cups of flour + 1 teaspoon of salt + 1 tablespoon of baking powder & stir together well. Add 1 cup of grated sharp cheddar cheese.|
|Serve Hooper Stew alongside warm cheesy biscuits! Hopper Stew freezes well & can be thawed on the counter top on a busy day, then topped with a crust of your choice & baked up as a fresh Hopper Pot Pie.|
Whether you try this recipe with rabbit or with chicken, I would really, truly love to hear what other spices you added, or how you did something differently, that made your version impress your family. I am always in favour of trying something new & of using what you have to hand.
~Simple Saturdays bloghop~