rabbit stew

[Guest jbswildlife]

2kg (4lb) Rabbit, jointed

285ml (½ pint) Chicken Stock

140ml (¼ pint) White Wine

2 tbsp Seasoned Flour

55g (2oz) Butter

1 Garlic Clove

1 Bouquet Garni

2 tbsp Double Cream

1 tbsp Parsley

2 tsp Cornflour

2 tsp Tomato Purée

Parsley

Salt and Pepper

 

Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides.

Add the stock, wine and tomato purée, bring to the boil.

Add the bouquet garni, crushed garlic and season to taste.

Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender.

Transfer the rabbit to a serving dish, keep warm.

Transfer the sauce to a saucepan, removing the bouquet garni

Mix the cream and cornflour together, and stir into the sauce until thickened.

Pour sauce over rabbit and garnish with parsley.

[Jim Grant 4]

Rabbit with mushrooms.

1 rabbit, 2 tablespoons flour, 3/4 rashers faty bacon, 1/2 pt stock, seasoning, knob butter or dripping, 1/2lb mushrooms, 1 med onion.

Cut rabbit into small joints and coat with flour.

Melt the butter or dripping in saucepan, in with bacon chopped and cook for a couple of minutes. Chuck in the rabbit and the finely chopped onion and brown off the lot. Season and add a pinch of your favourite spice (I like some grated nutmeg). Heat the stock and pour it over. Put on lid and simmer gently for approx two hours. Just before you think it is tender add the mushrooms and cook for another 15 mins.

You can sub some of the stock for some White wine (not sweet)

 

Get your next rabbit ready for the pot.

 

or sub in white wine for the stock. Use Celery salt in the seasoning and throw say 6 Juniper berries into the casserole

 

A glass of port into the mix gives it a rich flavour.

[doga 50]

mad as it seems i catch um feed stock we um and other folk but calnt eat um smelly feckers :sick:

[Jim Grant 4]

Doga.

 

With this recipe you never get a rabbit smell.

 

Rabbit with Garlic and Thyme

6 Rabbit legs

4 TBLSP Olive oil

1 Onion (thin sliced)

24 garlic cloves (peeled)

15 sprigs Thyme

1 Bay leaf

1 TSP Tomato puree

100ml Dry white wine

½ can peeled tomatoes

600ml Chicken stock

6 Spring or salad onions (trimmed with 2†of green left)

12 baby onions

55g unsalted butter

 

Heat 2 TBLSP oil in a wide heavy pan (Med-High heat). Add the rabbit and brown on all sides. Season and lift out. Pour off any excess fat.

Reduce the heat under the pan and add the remaining oil and the sliced onion and cook until soft. Add in 23 garlic cloves and cook for 2 mins before adding 5 sprigs Thyme, Bay Leaf, Tomato puree and the wine. Bring to a boil and then simmer for 1 minute. Return the rabbit to the pan and add in the tinned tomatoes and the stock. Cover with a tight lid. (or cartouche). Simmer for 35-45 mins or until meat is tender. Remove from the heat.

 

Blanch the baby onions and spring onions in boiling salted water for 3-4 mins , then drain. Melt half of the butter in a pan and ad the onions and 5 sprigs Thyme and the remaining clove of garlic crushed. Cover with buttered greaseproof paper and soften over a low heat for 4-5 minutes.

 

Remove the rabbit and garlic from the big pan and keep warm. Pass the liquid through a coarse sieve into a clean pan. Add the onions and the remaining Thyme and butter. Bring to a boil.. Check the sauce for seasoning.