Rabbit stew

Rabbit stew

By
From
Rustic
Serves
6-8

We first made this shortly after opening at Lexington Street and it was only available to take away. It seemed a natural thing, to try and serve something that we know and loved to eat ourselves, but it clearly was quite a novelty on the streets of Soho.

Ingredients

Quantity Ingredient
3 tablespoons plain flour
1 teaspoon salt, plus extra to season
1 teaspoon freshly ground black pepper, plus extra to season
2 wild rabbits, jointed into 8 pieces
100ml olive oil
2 onions, coarsely chopped
250g pancetta
350g carrots, cut into bite-sized chunks
500ml breton cider
500ml chicken stock
2 teaspoons dried sage
4 bay leaves
crusty bread, to serve

Method

  1. Preheat the oven to 160°C. Put the flour into a large mixing bowl and season with some salt and pepper. Stir to combine. Add the rabbit and toss the pieces in the flour to coat everything.
  2. Heat half of the olive oil in a large heavy-based frying pan over a medium heat and brown the rabbit pieces, turning occasionally, until they are golden on all sides. You may have to do this in batches. Remove the browned rabbit from the pan with a slotted spoon and transfer it to a casserole.
  3. Add the onions to the same frying pan and sweat gently over a low heat for 5 minutes, then add the pancetta and carrots and cook for a further 5 minutes. Transfer everything to the casserole dish with the rabbit pieces.
  4. Pour the cider into the hot pan and allow it bubble for a few minutes; this will evaporate the alcohol and improve the flavour of the stew. Pour the reduced cider over the rabbit and vegetables. Finally, add the chicken stock, sage and bay leaves to the casserole.
  5. Cover tightly with the lid and cook for approximately 1 hour and 30 minutes until the rabbit is falling off the bone. Adjust the seasoning to taste and serve with some crusty bread.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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