Old-fashioned Rabbit Stew

Name: Old-fashioned Rabbit Stew (Eháņni Iyéčhel Maštíņča Waháņpi)
Cuisine: American
Ingredients: 3 tablespoons corn flour; 2 teaspoons dried oregano or bergamot; 2 teaspoons dried oregano or bergamot; Pinch sumac; Pinch smoked salt; 1 large rabbit, about 3 pounds, cut into 8 pieces; 3 tablespoons sunflower oil; 3 wild onions or 2 large onions, coarsely chopped; 3 wild onions or 2 large onions, coarsely chopped; 3 cups Corn, Rabbit, or Turkey Stock; 3 cups Corn, Rabbit, or Turkey Stock; 3 cups Corn, Rabbit, or Turkey Stock; 1 cup soaked hominy

Eháņni Iyéčhel Maštíņča Waháņpi

Preparation info

Serve
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Serve this over golden Corn Mush, for a comforting winter meal. The long, slow cooking time is especially good for a wild rabbit. If rabbit is not available, substitute turkey thighs.

Ingredients

3 tablespoons corn flour
2 teaspoons dried oregano or bergamot
Pinch

Americas
United States
Gluten-free
Winter

Method

Put the flour, oregano, and a generous pinch of sumac and smoked salt in a large freezer bag. Add the rabbit portions to the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate.

Heat the oil in a large, heavy pot set over medium heat. Fry the rabbit a few pieces at a time, until golden brown all over. Put the pieces into a baking dish. Add