Recipe

Hearty rabbit stew

Tender meat and tasty vegetables make this hearty rabbit stew a winter evening winner.

Feb 28, 2010 1:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 2
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Ingredients

Hearty rabbit stew
  • 2 teaspoon olive oil
  • 6 spring onions
  • 400 gram rabbit pieces
  • 1 tablespoon plain flour
  • 3/4 cup (180ml) water
  • 1/2 cup (125ml) dry white wine
  • 2 teaspoon tomato paste
  • 4 baby potatoes (270g), quartered
  • 175 gram baby carrots, trimmed
  • 60 gram sugar snap peas

Method

Hearty rabbit stew
  • 1
    Heat half of the oil in large saucepan; cook onions, stirring, for about 3 minutes or until brown all over. Set aside.
  • 2
    Toss rabbit in flour. Heat remaining oil in same pan; cook rabbit until browned all over.
  • 3
    Stir in the water, wine and paste; bring to a boil. Reduce heat, simmer, covered, for 45 minutes.
  • 4
    Add potato and onion; cook further 15 minutes. Add carrot and peas; cook until vegetables are tender.

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