Words

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Wednesday, August 18, 2010

Rabbit Stew

That's right - rabbit stew.
Yes, my teaser was answered correctly by Laura... it is indeed rabbit stew. A wholesome and hearty dish for a cold day, or indeed anytime. Here's a recipe:

Rabbit Stew


Serves 4

Ingredients

2 tbsp olive oil
300g streaky bacon, chopped
1 wild rabbit, skinned and jointed
12 baby carrots
8 shallots, peeled and whole
4 garlic cloves, crushed
2 tbsp honey
1 sprig fresh thyme
1 bay leaf
400ml cider (yes, American folks, that's hard cider we are talking about)
Salt and freshly ground black pepper

Method:

1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C (about 230°F - nice and low and slow) for two hours. Serve with veggies.

Now then - what's next?

Name This Food!

4 comments:

  1. i dont like the look of that

    ReplyDelete
  2. That is not what I asked, now is it?

    ReplyDelete
  3. Succotash, But this was over a year ago I see. Can't wait to try some of these lovely recipes.

    ReplyDelete
  4. Actually not succotash, but Cowboy Caviar, (aka Texas Caviar) which is actually like a kind of chunky black bean and corn salsa. Thanks for commenting though!

    ReplyDelete

Come on and chew the fat!

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