Hunters Rabbit Stew
Chefs Seasonal Special
Preparation Time:
30 mins
Cooking Time:
2 hrs 15 mins
Serves:
4
A rabbit stew recipe, slightly modified, from the BBC's good food guide that perfect for a winter's evening.
Ingredients
140g Prunes
50ml Brandy
50g Soft brown sugar
2 Rabbits, jointed
Plain flour, for dusting
1 tbsp Vegetable oil
3 Rashers smoked streaky bacon, sliced into thin strips
2 Carrots, chopped
1 Onion, chopped
1 Clove garlic,, crushed
2 Sprigs thyme
1 Bay leaf
150ml Red wine
250ml Chicken stock
Chopped parsley to serve
Method
1. Heat oven to 150C.
2. Stir the prunes in a bowl with the brandy and brown sugar and leave to soak.
3. Coat the rabbit in the flour.
4. Heat the oil in a large pan and fry the rabbit until golden brown. Set the rabbit aside and then add the bacon, vegetables, garlic and herbs to the pan and fry for 5 mins.
5. Add the red wine and then add the chicken stock. Now return the rabbit back in the pan along with the soaked prunes. Cover and cook for 2 hrs, stirring occasionally, until the rabbit is really ender.
6. Serve scattered with parsley and rice. Alternatively add potatoes to the stew early on and let them cook in the sauce.
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