Easy Rabbit Stew is a great, simple dish the whole family will enjoy. Like I always say though, it tastes better when you raise the rabbit yourself!
Easy Rabbit Stew
- 1 rabbit, 2- 3 lbs, jointed
- 2 tablespoons plain flour, for dusting
- 8 – 9 oz smoked pancetta, cut into lardons
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large carrots, diced
- 4 celery sticks, diced
- 4 potatoes, halved
- 2 fresh bay leaves
- 2 sprigs of thyme
- 2 cups chicken stock
- 4 tablespoons red wine vinegar
- 1 tablespoon honey
- salt and freshly ground black pepper
- boiling water
- Set the oven to 250 degrees
- Heat one tablespoon of olive oil in a casserole pot and gently fry the pancetta until it crisps and releases a little of its porky fatty juices. Transfer the pancetta to a warm plate.
- Now lightly dust the rabbit pieces in flour and brown them being careful not to crowd the pot. Place the rabbit pieces with the pancetta.
- If you have any burnt bits of flour in your pot wipe clean with some paper towel.
- Heat the other tablespoon of olive oil in the pot and sweat your onions, carrots, celery, thyme and bay leaves until they are translucent without any color, about ten minutes.
- Now add your red wine vinegar and honey and reduce by half.
- Throw in your chicken stock, return your rabbit pieces and pancetta and check for seasoning. Throw in your potatoes, add enough water to just cover the rabbit and bring to the boil.
- Take off the heat and cook gently in the oven for 1 and 1/2 hours or until rabbit is very soft. (I removed all the saddle and breast pieces and left the legs in for another 40 minutes until they were very tender. Cooking times will vary depending on the size of your critter)
- Serve the stew hot with some rice, polenta or just on its own.