Rabbit Stew
Over a year ago
4,107 views
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
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
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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