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Recipe

Wendyl Nissen's rabbit stew

This is a recipe my husband Paul uses, and sometimes, if there are leftovers, he will pop it into some puff pastry and make a lovely rabbit pie. These days you can buy rabbit meat at some butchers and supermarkets. I thoroughly recommend you give the meat a try if you haven’t before. It tastes like a richer form of chicken and I think it’s best cooked like chicken in a nice, rich casserole or stew.

Mar 07, 2013 7:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

  • 1 rabbit (or 2 if you’re feeding more than 4 people or want leftovers), cut into pieces
  • salt and pepper
  • 15 gram butter
  • 1 clove garlic, crushed
  • 4 rashers of streaky bacon, chopped
  • 400 gram shallots
  • 25 gram flour
  • 125 millilitre water
  • 125 millilitre red wine
  • 100 gram mushrooms
  • 2 bay leaves

Method

  • 1
    Wash and dry the rabbit pieces then season with salt and pepper. Melt butter in a frying pan and fry the garlic, bacon and shallots until golden. Remove with a slotted spoon and place in a casserole dish.
  • 2
    Add rabbit to the frying pan and fry until browned on all sides. Remove from pan and add to the casserole dish.
  • 3
    Stir the flour into the remaining fat in the frying pan and cook gently for 10 minutes, stirring until it browns. Add water and red wine, and stir until thickened. Pour this sauce over the rabbit and then add mushrooms and bay leaves.
  • 4
    Cover and cook at 180C for 1 1/2 hours.

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