If you have never tried rabbit I highly recommend it, as well as having a great flavour it is also incredibly lean, making it a healthy choice. You can cook rabbit in all different ways, but this stew is incredibly easy and the tomato based sauce keeps it light enough to enjoy all year round.
♨ Rabbit Stew Recipe
- 1 whole rabbit
- 1 tin chopped tomatoes
- 1/2 large onion, diced
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
- Approx 4 medium mushrooms
- 1/2 cup of white wine (optional)
- 1/2 cup of bean and lentil mix (you can find bags of these pre-mixed but if you prefer you can purchase them separately and make your own mix, they last along time when stored in an air tight container.)
- 1/2 cup plain flour
- 4-5 medium sized new potatoes
- First things first soak your bean and lentil mix in cold water for at least 3 hours (overnight is fine if that’s easier for you)
- Remove the liver and kidneys from the cavity, they are attached by a small piece of fat so are simple to cut out, I like to add the liver to the stew as I feel it enhances the flavour but this is personal choice. Next you will need to cut the rabbit into sections, the best way to do this is to use a very sharp knife and cut directly at the joints so you end up with 5 pieces. Dust the rabbit with plain flour.
- Pre-heat the oven to 120 degrees.
- For the stew, take a metal casserole dish with a lid, I love my cast iron Le Cruset dish but a basic pan and lid will also work just fine as long as it is oven proof (i.e.no plastic handles). Place the dish on medium heat hob and add a drizzle of olive oil place the floured rabbit in the pan and cook for 2 minutes on each side, remove from the pan.
- Using the same pan add a little more oil and fry the onion and crushed garlic until soft but not brown, add the mushrooms, paprika and sage. At this stage there will be a lot of flavour accumulating on the bottom of the pan, pour in the wine (if using) and scrap the bottom of the pan with a spoon to release these. Season with a little salt and pepper to your taste. Add the rabbit, tinned tomatoes and the lentil and bean mixture, stir thoroughly and remove from the heat.
- Peel your new potatoes and slice finely. Lay the sliced potato all over the top of the stew.
- Cover with the lid and place in the oven to bake for 2 hours.
I like to serve mine with homemade wholemeal garlic bread, which I use to soak up all the leftover juices, but it is just as good on it’s own.
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