Rabbit Stew Recipe at MyDish

Rabbit Stew

5 stars based on 7 reviews Rate this Recipe

Method

  • 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!

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    Ingredients

    •  
    • RABBIT
    • 1 Rabbit
    • ½ pound dry cure smoked bacon
    •  carrots
    •  leeks
    •  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
    •  thyme
    •  rosemary
    •  oregano
    •  paprika
    •  fresh black pepper
    • 1 tblsp ketchup and one of hp sauce
    •  chicken stock

    By Views 3899  Added Thu Jan 14 2010


    this is cheap, warming, satisfying comfort food. serve with loads of mash