Julie Gracie’s Sumac Rabbit Stew

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Thanks to Julie Gracie for giving me yet another one of her fabulous recipes!! This one uses a Middle Eastern spice called “sumac” along with rabbit!! You can also substitute squirrel for rabbit.  Sumac can be found in most grocery stores in the spice aisle.  

Sumac is a flowering plant that is grown in subtropical regions throughout the world.  The shrubs or small trees produce lots of dense clusters of fruits called “bobs.”  These bobs are dried then ground into a crimson colored spice, called sumac.  Sumac has a floral lemon flavor.  It’s used in a spice mixture called za’atar.  

sumac_rabbit

 

Julie's Sumac Rabbit Stew
Thanks to Julie Gracie for giving me yet another one of her fabulous recipes!! This one uses a Middle Eastern spice called "sumac" along with rabbit!! You can also substitute squirrel for rabbit. Sumac can be found in most grocery stores in the spice aisle. Sumac is a flowering plant that is grown in subtropical regions throughout the world. The shrubs or small trees produce lots of dense clusters of fruits call "bobs." These bobs are dried then ground into a crimson colored spice, called sumac. Sumac has a floral lemon flavor. It's used in a spice mixture called za'atar.
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Ingredients
  1. Sumac Rabbit Stew
  2. 1 or 2 Cottontail Rabbits
  3. Sea salt as needed
  4. Coconut oil as needed
  5. 1 or 2 white onions
  6. Tapioca starch as needed
  7. Garlic - maybe 1/3 - 1/2 head
  8. 3-4 cups Venison Stock (substitute beef stock)
  9. Sumac- 4 tablespoons in the stew (and more for seasoning at the table)
  10. Za'atar - 2 tablespoons in the stew (and more for seasoning at the table)
  11. Ground Allspice - 2 teaspoons
  12. 1 red bell pepper, seeds removed
  13. 1 yellow bell pepper, seeds removed
  14. **1/2 - 1 rinsed and sliced Preserved Lemon
  15. Cilantro or parsley for garnish
  16. Sour cream - optional
Instructions
  1. Cut rabbit into pieces, and remove all silver skin.
  2. Salt the pieces and set aside while the vegetables are prepped.
  3. Cut the onions and peppers and set aside.
  4. Chop the garlic and set aside.
  5. Heat coconut oil in a dutch oven or large soup pot.
  6. Pat the rabbit dry. Brown the rabbit well in the hot oil, and set aside.
  7. Brown the onions in the oil (add more if needed).
  8. Once browned on the edges, sprinkle them with tapioca starch and stir.
  9. Then add the garlic and peppers an sauté 1 minute.
  10. Add the sumac, zaatar, and allspice.
  11. Add enough stock to cover everything.
  12. Simmer on the stove for 3 hours.
  13. Fish out all the rabbit and allow to cool enough to handle. Pull the meat from the bones and discard the bones. Return the meat to the pot.
  14. Reheat and taste, and add any additional spices or liquid.
  15. Top with a dollop of sour cream and chopped cilantro or parsley.
Notes
  1. If you eat carbs, this would be lovely with noodles, rice, smashed potatoes, or fava beans. I go heavy on the liquid and eat it as a stew.
  2. **http://www.gardenbetty.com/2012/02/moroccan-preserved-lemons/
Adapted from Julie Gracie's Sumac Rabbit Stew
Adapted from Julie Gracie's Sumac Rabbit Stew
He Hunts She Cooks http://hehuntsshecooks.com/