{"id":10456,"date":"2011-04-24T07:37:44","date_gmt":"2011-04-24T11:37:44","guid":{"rendered":"http:\/\/www.shadowmanor.com\/blog\/?p=10456"},"modified":"2011-04-06T13:38:43","modified_gmt":"2011-04-06T17:38:43","slug":"rabbit-stew-2","status":"publish","type":"post","link":"http:\/\/www.shadowmanor.com\/blog\/?p=10456","title":{"rendered":"Rabbit Stew"},"content":{"rendered":"<p>1 3-lb rabbit, cut with a cleaver through bones into 2-inch pieces<br \/>\n1 tsp salt<br \/>\n1\/2 tsp freshly-ground black pepper<\/p>\n<p>1\/2 cup all-purpose flour<br \/>\n1\/2 tsp cayenne<\/p>\n<p>1\/4 cup olive oil, divided<br \/>\n1 large onion, chopped<br \/>\n1 cup celery, chopped<br \/>\n2 garlic cloves, finely chopped<br \/>\n1 bay leaf<br \/>\n1 3\/4 cups chicken broth<br \/>\n1 28-ounce can whole tomatoes in juice, drained, reserving juice, and chopped<br \/>\n1 10-ounce package frozen corn<br \/>\n1 10-ounce package frozen lima beans<\/p>\n<p>Pat rabbit dry and sprinkle evenly with salt and black pepper. <\/p>\n<p>Whisk together flour and cayenne in a shallow bowl.  Dredge dredge rabbit in flour mixture, shaking off excess. <\/p>\n<p>Heat 2 Tbsp oil in a wide 6- to 7-quart heavy (preferably cast-iron) pot over medium heat until it shimmers but doesn&#8217;t smoke.  Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 Tbsp oil to pot and brown remaining rabbit; transfer to plate.<\/p>\n<p>Add remaining Tbsp oil to pot along with onion, celery, garlic, and a large pinch of salt (about 1\/4 tsp) and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.<\/p>\n<p>Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes. <\/p>\n<p>Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.<\/p>\n<p>Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 3-lb rabbit, cut with a cleaver through bones into 2-inch pieces 1 tsp salt 1\/2 tsp freshly-ground black pepper 1\/2 cup all-purpose flour 1\/2 tsp cayenne 1\/4 cup olive oil, divided 1 large onion, chopped 1 cup celery, chopped 2 garlic cloves, finely chopped 1 bay leaf 1 3\/4 cups chicken broth 1 28-ounce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-10456","post","type-post","status-publish","format-standard","hentry","category-doom-it-yourself"],"_links":{"self":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10456"}],"version-history":[{"count":3,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10456\/revisions"}],"predecessor-version":[{"id":10459,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10456\/revisions\/10459"}],"wp:attachment":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10456"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}