Tuesday, March 29, 2011


Rabbit Stew


A couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
A couple of pints of chicken stock
Salt and Pepper to taste


Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).

Chop the carrots into large chunks. 

Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.

Turn up the heat on the frying pan, add another liberal splash of olive oil, sear the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).

Once seared transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.

Add the chopped carrots, bring the whole lot back up to the boil.

Turn down the heat to a low simmer, stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another 45 minutes of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables.

No comments:

Post a Comment