Soldato
Hearty Rabbit Stew Recipe
Noticed the pet rabbit had a slight limp this morning so decided to put it out of it's misery with a housebrick. Turned out to be a splinter but waste not want not eh
*
Ingredients:
One rabbit
3 oz seasoned plain flour
1 sprig of rosemary
1 pint chicken stock, you may also need a little extra
1 sliced onion
1 leek
3 carrots
3-4 potatoes
1 turnip
Method
1. One rabbit, cleaned.
2. Cut into portions, this is the way I do it but I think it's the standard.
3. Season the flour and coat the pieces then add to a frying pan with a little oil.
4. Fry until there is some colour (flavour).
5. Take out the meat and add the stock, simmer for a few minutes to get the flavour off the pan.
6. Put the onions in a casserole dish along with the rosemary leaves and add the meat.
7. Pour the stock through a sieve into the casserole, cover and put it in the oven for around 3 hours.
8. Peel and chop up your veg ready.
9. Take out from the oven and remove any obvious bone bits and any oil.
10. Add the veg and pop back in the oven for 45 minutes, add some extra stock if it needs it.
11. Take out the rabbit, remove any bones and put it back in, here I've thickened the sauce with flour and water paste, you don't have to.
12. Serve with bread or mash.
Wash it down with a fine tasting Thatchers Vintage Cider
*not true, it cost £2.80 at the market
Noticed the pet rabbit had a slight limp this morning so decided to put it out of it's misery with a housebrick. Turned out to be a splinter but waste not want not eh
*Ingredients:
One rabbit
3 oz seasoned plain flour
1 sprig of rosemary
1 pint chicken stock, you may also need a little extra
1 sliced onion
1 leek
3 carrots
3-4 potatoes
1 turnip
Method
1. One rabbit, cleaned.
2. Cut into portions, this is the way I do it but I think it's the standard.
3. Season the flour and coat the pieces then add to a frying pan with a little oil.
4. Fry until there is some colour (flavour).
5. Take out the meat and add the stock, simmer for a few minutes to get the flavour off the pan.
6. Put the onions in a casserole dish along with the rosemary leaves and add the meat.
7. Pour the stock through a sieve into the casserole, cover and put it in the oven for around 3 hours.
8. Peel and chop up your veg ready.
9. Take out from the oven and remove any obvious bone bits and any oil.
10. Add the veg and pop back in the oven for 45 minutes, add some extra stock if it needs it.
11. Take out the rabbit, remove any bones and put it back in, here I've thickened the sauce with flour and water paste, you don't have to.
12. Serve with bread or mash.
Wash it down with a fine tasting Thatchers Vintage Cider
*not true, it cost £2.80 at the market
