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How to Make a Delicious and Filling Rabbit Stew

How to Make a Delicious and Filling Rabbit Stew

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Rabbit meat used to be a staple source of protein in many parts of the country, and chances are that it will again during a SHTF situation.  One of the best ways to enjoy rabbit is by making a stew with the meat.  Not only is this an easy way to prepare rabbit, but it stews are also a good source of nutrition.  Let’s take a look at a basic recipe that is easy to prepare and yields delicious results.

Ingredients:

2-3 Lbs of rabbit meat

4-5 onions, sliced thick

2 tomatoes, peeled and chopped

2 potatoes, diced (optional)

2-4 carrots, sliced (optional)

4-5 peppercorns

1 bay leaf

1 glass of red wine or 1 can of beer

3 tablespoons of oil

Salt and seasonings to taste

Getting Started

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The first step is to pour the oil into a stockpot and bring up the heat.  Add in the cut pieces of rabbit meat and give the pot a gentle shake to ensure that they are coated with oil.  Sear the meat on both sides for a couple of minutes before adding in the chopped onions and stir.  Next, add in the tomatoes, lower the heat about halfway and continue stirring until the vegetables are evenly-blended with the meat. 

Cook and stir for about 3 more minutes before stirring in the alcohol and adding the bay leaf as well as the rest of the ingredients.  Let the stew simmer for a few minutes more, as you gently stir, before adding in enough water to submerge the meat by a couple of inches.  Cover, bring the the stew to a boil, and it let cook for about an hour and fifteen minutes.  Add water as necessary, and stir occasionally to prevent scorching.

A good rule of thumb to follow is that the stew is generally ready once the meat starts to fall off the bone.  If you have already removed the bones, then the meat will be ready when it tenderizes and breaks apart easily.  Consider cooking the stew with some of the bones as this will enhance the flavor while adding more minerals as they are drawn out of the marrow.

Improvising Vegetables

A lot of people have differing opinions as to when to put the vegetables in a stew.  On one hand, if you put them in too early, they will be soft or on the verge of disintegration by the time the stew is finished.  On the other hand, if you wait too long, then the meat will be overcooked while the veggies will still be hard.  The reason that we mention putting in the onions early in the process is that searing them, along with the beef injects a lot of flavor into the stew.  However, you can always keep some onions aside and add them later if you prefer.

Another thing to keep in mind is that if you use a lot of carrots or potatoes, you will also need more water as they soak up the liquid while cooking.  Make sure to be attentive and add water as necessary.  Other than that, making rabbit stew is not that different than some of the more traditional varieties.  Try it for yourself, and chances are you’ll be surprised that rabbit meat can be so tasty.

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Baking Bread in a Coffee Can

Baking Bread in a Coffee Can

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Can bread has been around for a long time, but it seems that this tried and true method has been forgotten by the masses. However, this is one recipe that can be used even if you don’t have access to a kitchen, which makes it the perfect cooking enhancement to use in a SHTF situation. As long as you have the raw ingredients and a cooking source, you can whip up a batch of healthy food that will provide a good and tasty source of energy.

 

The Basic Recipe

This recipe is for your standard sized coffee can, and you should use one that has a removable plastic lid. You can always scale up or down according to your particular requirements.

 

3 1 Pound Empty Coffee Cans

2 Packets of yeast

2 Tablespoons of sugar

1 Tablespoon of salt

½ Teaspoon of baking soda

5 Cups of flour

A sprinkle of cornmeal

1 Cup of warm water

1 ½ Cups of milk

 

Take the baking soda and dissolve it in 1 tablespoon of water and set aside. Combine the yeast and sugar in a bowl, add the water and then mix. Let it stand for about 15 minutes so the yeast will activate and expand. Meanwhile, grease the inside and bottom of the coffee can with some shortening, or use some non-stick cooking spray. Sprinkle the cornstarch over the greased surfaces and shake out the excess.

 

Slowly add and mix the salt along with 3 cups of flour and 1 cup of milk. Once it has been mixed thoroughly, add the remaining ingredients and continue to blend. The mixture will not be as thick as pizza dough or as runny as pancake batter. It will be a bit sticky and gooey, and this is okay. Pour the mixture evenly into the coffee cans. Don’t worry about filling them all the way up, as the dough will rise and fill in most of the empty spaces.

 

Place the lids on the cans and let rest for about an hour for the dough to rise. The lids should pop off once the dough has risen enough. Place the cans into a preheated, 375 degree oven and bake for 25-30 minutes. Remove and stab with a knife to ensure that the dough has cooked through. Remove the cans and turn them over, tapping out the bread. Place the bread on baking racks and allow to cool for a few hours. You can eat the bread right away, put in the refrigerator for up to a week or freeze it for longer periods of time.

 

You can also cook the can bread next to a fire or makeshift stove and achieve similar results. However, you may need to practice a bit to get a sense of how close to the flames or heat source the can should be to prevent burning. The end result will be a delicious and healthy addition to any survival menu plan, and the bread will provide a stable source of carbohydrates as well.

 

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