Rabbit Stew

One of the wonderful things about rabbit meat is that it is very filling. It is also very delicate. I find that when I have eaten rabbit that others have made the two mistakes often made are that they allow the meat to go dry or worse, they do not enhance the dish, so it is dry and bland.

Rabbit Stew
This recipe tries to provide an extremely rich and complex stew to provide a counterbalance to the maintained integrity of the delicate nature of the rabbit meat sealed by the seasoned flour.
As always, please send me details of your own adventures and outcomes.
Ingredients
  • 1 (preferably Wild – but farmed is fine) rabbits, skinned and jointed
  • seasoned flour (flour w/ salt & pepper)
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 cinnamon sticks
  • 2 bay leaves
  • 2 leeks, quartered lengthwise and thinly sliced crosswise
  • 1/2 kg carrots cut into 2cm chunks
  • 4 small potatoes diced
  • 5 garlic cloves thinly sliced
  • 2 large onions, quartered
  • 400g mushrooms, thickly sliced
  • 6 rashers of bacon or speck, chopped
  • 1 dried continental (or chorizo) sausage, sliced
  • Tablespoon of smoked paprika
  • 1 or 2 glasses red wine (I like to be generous)
  • 500 ml beef Stock
  • 2 tbls Dijon mustard (to taste)
  • 1 tin diced Italian tomatoes
  • extra virgin olive oil
  • butter
Directions:
  • Tie the thyme, rosemary, cinnamon and bay leaves into a bouquet.
  • Dust the rabbit pieces with seasoned flour, reserving what’s left over.
  • Heat together the oil and butter in a large pan, and fry the rabbit for about 5-6 minutes, until golden brown.
  • Transfer to a large casserole dish.
  • Add the bacon or speck to the frying pan and cook for a couple of minutes on medium heat.
  • Add leeks, stirring for about 3 to 5 minutes or until softened.
  • Stir in the carrots, potato, garlic, onions amd mushrooms.
  • Cook, stirring until vegetables begin to colour and saute for an additional 2 minutes, then also add to the casserole dish.
  • Add the chopped sausage to the casserole dish.
  • In the frying pan, add the bouquet along with one glass of red wine, a tablespoon of butter and a tablespoon of mustard.
  • Gently simmer to burn off the alchohol.
  • Remove from heat, and stir in remaining flour and make a roux.
  • Place back on gentle low heat for about a minute and then stir in the beef stock and diced tomatoes gradually.
  • Heat until the sauce boils and thickens, then pour into the pot with the remaining wine, and herb bundle.
  • Cover and cook in a preheated oven (190 degrees) for about 1 hour.
  • Transfer rabbit pieces to a serving platter
  • If liquid seems too thin, place pot over medium/high heat and simmer until it thickens. Discard bundle of herbs and stir in extra mustard to taste.
  • Spoon sauce and vegetables over rabbit.

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