Rabbit stew recipes
Our top 3 of 4 Rabbit stew recipes
by The Saga teamViewed 1958 times
- 1. Heat the oil and browm the meat in a saucepan then remove the rabit and set aside.
- 2. Add the pancetta to the pan and fry it for couple of minutes.
- 3. Add the garlic and brown slightly, then add the onions and cook for 1-2 minutes.
- 4. Add the rosemary and red wine, boil it for a couple of minutes, then place the rabbit back. Stir well and reduce the heat to a simmer.
- 5. Add the chopped tomatoes and stock to the casserole, stir, cover with a lid and simmer for about 2 hours.
- 6. Stir the butter into the stew and season to taste.
- 3 tbsp. Vegetable oil
- 1 kg Rabbit pieces
- 120g Pancetta.diced
- 4 Whole garlic cloves. peeled
- 2 Onions
- 2 sprigs Fresh rosemary
- 300 ml Red wine
- 1 can Chopped tomatoes
- 120 ml Vegetable stock
- 1 tbsp. Clover butter
Spanish Rabbit Stew
by howtohuntrabbitViewed 1331 times
- After slicing all of your ingredients, throw them all into your slow cooker (everything in at once, couldn’t be easier right?). I like to mix mine up, so I can take a big scoop and get a lovely mix of goodness.
- Pour in half a pint of white wine and half a pint of water. You might want to add a little more of each to cover your ingredients but the key rule is to keep the mixture 50/50. Make sure your tarragon and bay leaf aren’t floating on the top or it wont let off any real flavour.
- Turn your slow cooker on to low power, let its simmer for about 5 hours. If your aren’t hungry once that wonderful smell fills the room, I’ll refund the cost of the ingredients!
- Flavour with salt and pepper to taste. Serve with pasta and most importantly, enjoy!
- 1 Rabbit (cut into chunks)
- 2 Carrots (in chunks)
- 1 Onion (finely sliced)
- 1 red onion (in chunks)
- 1 Yellow and red pepper( In strips)
- 2 Crushed Garlic Cloves
- 1 small glass White Wine
- ½ a tin Plum Tomatoes. drained and chopped
- 1 Sprig of tarragon
- A single Bay leaf
- 500g Pasta of your choice
by lidunkaViewed 3360 times
- Cook the onion in a little olive oil, add the rabbit (do not take off the bone if unfilletted) and brown, add the bacon and brown, add the apples and cook for a bit, then the cider, mustard and stock. Season and bring to the boil, then put in the oven (160C) for a few hours. Serve with a dollop of creme fraiche and some mash. If possible, try and take the meat off the bone just before serving.
- 500g rabbit
- 4 apples
- 16 shallots
- a few dollops creme fraiche
- 250g bacon or lardons
- stock to cover
- large can of cider
- large tablesoon or two of wholegrain mustard
by steven beechViewed 4092 times
- cut all the veg except the mushrooms into roughly similar sized chunks. make them fairly large because they have to cook for a while and if they're small they will disintegrate and be horrible
- in a large cookpot or saucepan fry the bacon strips on a medium high heat in a tiny bit of olive oil untill they release their natural fat
- add the veg, garlic - except the tomatoes - and mushrooms and fry until they start to colour and soften
- add the wine and deglaze the pan (get all the burnt tasty bits off the bottom!)
- add the rabbit, the tomatoes, the hp, the ketchup, the herbs the hendersons, the pepper and the paprika and cover completely with the stock.
- give it a good stir and lower the heat until the stew is very gently bubbling.
- cook like that for about 3 hours stir it occasionally and taste it even more occasionally add more seasoning as necessary.
- about 10-15 minutes before you serve take it off the heat and let it rest. just before you serve it give it a good stir.
- you should have a kind of rich oily tomatoey stew. if you don't you've done something wrong!
2 CommentsAdd comment
- 1 Rabbit
- ½ pound dry cure smoked bacon
- baby onions
- button mushrooms
- red wine
- hendersons/balsamic vinegar
- tomatoes - about a pound chopped skinned and deseeded or if thats too much hassle about ½ pint of passata or a tin of chopped
- 2 cloves garlic
- fresh black pepper
- 1 tblsp ketchup and one of hp sauce
- chicken stock