Rabbit Stew
Over a year ago
6,114 views
Ingredients
- 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
Accompaniment
SponsoredLes Moniers Hermitage Chapoutier Premium Selection
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.
Description
You would not believe how delicious rabbit can be. I first had this in Paris (the French love rabbit) and then tried it myself when I got home. Fabulous.
Method
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1
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.
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