Rabbit Stew....and Hello

[Rapid20 7]

Hey folks...thought i would give this as my joining gift to you all

 

my name is Daz and i dream of nothing else but living of the land......even if its only in a part time manner...

 

any heres a little something that was given to me and now i share it with you...good karma!

 

 

 

Rabbit stew with tomato

This is a lovely way to cook rabbit. I’ve never met anyone who didn’t like it and, as a bonus, it also works brilliantly with pheasants, partridges and grey squirrels. You’ll need to use two squirrels for this recipe. You can adapt the recipe slightly to make a flavoursome rabbit ragù, to serve with pasta or soft polenta.

Serves 3 as a main course, 6 as a starter

1 wild rabbit, jointed

2 tablespoons rapeseed or olive oil

4 streaky bacon rashers, chopped, or about 100g

home-cured bacon belly

2 carrots, roughly sliced

2 celery stalks, sliced

1 onion, sliced

2 bay leaves

A few sprigs of thyme

A few black peppercorns

2 garlic cloves, chopped

1kg tomatoes, skinned, deseeded and roughly chopped, or 2 x 400g tins of chopped tomatoes

½ glass of white wine

Water or chicken or game stock, to cover

Sea salt and freshly ground black pepper

Season the rabbit pieces well with salt and pepper. Heat 1 tablespoon of oil in a large saucepan or flameproof casserole, add the bacon and brown over a medium-high heat. Then add the rabbit and cook, turning frequently, until browned all over. Stir in the carrots, celery and onion and let them take a little colour too. Add the bay leaves, thyme, peppercorns, garlic, tomatoes, wine and just enough water or stock to cover everything. Bring to a very

low simmer and cook uncovered, or partially covered, very gently (or with the lid on in the oven preheated to 140°C/Gas Mark 1) for about 1½ hours, until the rabbit is very tender. Take out the thyme and bay leaves. Taste the liquid and adjust the seasoning, then serve, with plenty of fluffy mashed potato and some steamed greens, or leeks with greens.

Variation

Rabbit ragù for pasta After the long, slow simmer, take the rabbit pieces out of the sauce. Strain the sauce into a clean pan, pushing hard through a sieve, so that plenty of the tender vegetables go through with the tomatoey

liquor. It should be rich and flavoursome as it is but, if you want, you can simmer to reduce it further, until really thick and saucey. Adjust the seasoning. Pull all the rabbit meat off the bones, in chunks and shreds, wasting nothing. Return the picked meat to the sauce in the pan. Bring back to a simmer and finish by stirring in a knob of butter.

Serve spooned on top of pappardelle or tagliatelle, or soft polenta if you like, in deep dishes. You can offer Parmesan to grate but there are already plenty of great flavours here, and I like it better without.

Hope you like it's Delicious

 

Daz

[chris87 297]

hello and welcome rapid, and cheers that recipe sounds lovely