“Whiskey & Peach Rabbit Stew”
Inspired by the book "The Pioneer Woman Cooks: food from my frontier"
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
- 4 tablespoons olive oil or butter
- 6 rabbits quartered
- Salt and pepper
- 1 medium onion diced
- 1 ½ cups whiskey
- 2 cups barbecue sauce
- 2 chipotle peppers in Adobo chopped
- 2 tablespoons Worcestershire sauce
- 4 -6 cups fresh peach slices
- 2 cups water
- 1 bunch kale collards or other leafy green, roughly chopped
- 2 TB peach preserves optional
Preheat the oven to 300 degrees F. Heat the oil in a heavy bottomed Dutch oven and brown the rabbit quarters for about 4 minutes on each side. Season each side with salt and pepper as you go. You will need to work in batches so as not to overcrowd the pan, so transfer the meat to a plate once it is well browned and add new meat.
Once the rabbit is all transferred to a plate, add the diced onion to the pot. Cook over medium heat, stirring until translucent.
Pour in the whiskey and reduce to about half. Add the barbecue sauce and chipotle pepper and stir.
Add the rabbit quarters to the pot, then the peaches. Cover with foil or a lid and place in the oven for at least 2.5 hours, or until the meat is tender and falling off the bone. In the last 10 minutes, add the greens and peach preserves and stir.
Serve with mashed potatoes or rice. It is delicious the next day for breakfast too!