Rabbit Stew
Over a year ago
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Ingredients
- 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
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
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Description
Lovely autumn stew..
Method
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1
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.
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