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Rabbit stew warming for winter

Added by princesslolypop | Wed 28 Jan 2009 @ 12:03

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Ingredients
Ingredients

2 tbsp Butter

2 tbsp groundnut oil

1 Rabbit, jointed

100g plain flour, seasoned

250g unsmoked Bacon, sliced

1 large onion, finely sliced

2 sticks Celery, finely sliced

2 tbsp Cider vinegar

200ml sweet cider

2 Bay leaves

large bunches Thyme

Method
Method 1. Heat the butter and oil in a large casserole. Add the bacon and fry until its fat runs.

2. Roll the rabbit pieces in seasoned flour and add to the casserole to brown on all sides.

3. Add the onion and celery to the pan fry until the onion is soft. Dust in a little more flour and stir.

4. Turn up the heat and add the cider vinegar. Allow to bubble up, then add the cider and bay leaves. Bring to a simmer and cover with a lid. Cook gently for about 1 ¼ hours, until the meat is very tender.

5. Remove the meat from the pan, and boil the juices until reduced to the consistency you would like.

6. Take the pan off the heat and add the meat back into the sauce with the bunch of thyme. Let it sit in a warm place for 15 minutes to allow the flavours to infuse before serving:p

tried this recipe or a similar one? share your tips...

1. by sonia on Sun 20 Nov 2011 @ 12:32

I loved this recipe. would like to cook this for my visitors can I cook the stew and freeze it if so how?.

2. by Fiona on Sat 01 Jan 2011 @ 18:28

The comment made about most rabbit being domesticated is certainly not the case if you get your rabbit from a butcher with a game licence. All the rabbit at my local butcher's in the UK is shot locally. If the rabbit is young it will be tender and suitable for quicker cooking methods; if it is a big old buck rabbit it will be tougher and need the same treatment most mature cuts of meat need - long and slow. The best way to know is to see your rabbit before it is skinned or ask your butcher. One word of warning about serving rabbit at a dinner party; I once did and found that one of my guests was horrified ' Thumper' was on the menu!

3. by Marcia on Sat 20 Nov 2010 @ 18:27

I fail to understand questions from Robert & Joe - rabbits are practically domesticated these days, so where I come from I hear few stories about having to "hunt" them. Anyway, they don't have to be hung; they're almost as soft as a chicken. Hare is a different story and infinitely tastier too.

4. by robert on Wed 13 Jan 2010 @ 15:30

want to try this bt dont no hw lng u should hang th rabbit fr can u get back to me robert western isles were there is rabbit fr ever more.

5. by Joe on Tue 12 Jan 2010 @ 06:03

I went shooting on a friends property west of Melbourne after a day fencing paddocks. It was hot then (Saturday) and has been hot since. The weather turned today with rain and thunderstorms. Two rabbits are in the freezer and one other has been in a bowl of salted water in the fridge overnight. I had no bacon in the house so I have used ham, chicken stock and red wine for the sauce. I have added four spuds to give the whole thing some body.
My kids probably wont eat much and the wife has already said she prefers a ham roll but I havent shot rabbit in over six years so I am looking forward to all of it.

6. by Joseph on Thu 07 Jan 2010 @ 21:28

Cooking this for a dinner party Sunday! Fingers crossed!

7. by David on Sun 15 Feb 2009 @ 19:24

This was really delicious and easy to make. I have to admit I cooked the thyme for the last 15mins, but I love thyme and the rabbit was wonderful!

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