Rabbit Stew


Courtesy of Peen's Gastrobar, Broadstairs

Serves 8-10 hungry people with a bit left over
Preparation time: 1 hour (not including soaking the rabbits)
Cooking time: 3 hours


What you need:

4 farmed, skinned, jointed rabbits
1 large casserole
Plain flour
Maldon sea salt & black pepper
Smoked paprika
Light olive oil
6 slices of cooking Chorizo
4 onions chopped
12 garlic cloves chopped
8 deseeded red peppers chopped
8 carrots peeled and chopped
8 celery sticks chopped
4 leeks washed and sliced
3 red chillies deseeded and finely chopped
4 cans of chopped tomatoes
English medium – dry cider
1 tied bundle of thyme, bay leaves and parlsey stalk

What you do:


  • Soak the rabbits in lightly salted cold water for four hours, if using wild rabbit, soak for 6 hours.  This light brining will take the gamey edge off the meat and make them better eating. Dust your rabbit pieces in flour seasoned with salt and pepper and a little smoked paprika.
  • Pour some light olive oil into the casserole dish and fry the rabbit till well browned all over and then set the pieces to one side.
  • Fry the chorizo in the same casserole till they release their colour.
  • Add the onions, chopped garlic, red peppers, carrots, celery sticks, leeks and red chillies.
  • Add one heaped tablespoon smoked paprika and the bundle of herbs.
  • Sweat this down on a low heat stirring occasionally for about an hour until lovely and soft and slightly caramelised.
  • Add the fried rabbit bits and any of their juices.
  • Add the chopped tomatoes and enough cider to cover well.
  • Bring to the boil and immediately turn right down and cook on the gentlest of simmers.
  • Skim any foam that comes to the surface.
  • Season generously with salt and black pepper.
  • Cook for about two hours until the rabbit starts to fall from the bone and the sauce has reduced and thickened slightly.
  • This would be great with some creamy mash potato or soft polenta or roasted new potatoes. This will keep for a week in the fridge and will taste even better after a couple of days.


Serve with Hix & Buck’s delicious Mainart 538 Chardonnay/Sauvignon Blanc 2009

With thanks to Peens Gastrobar, Broadstairs
Recipe by: Jamie Lathwell
Proprietor: Matt Peen

Peen's Gastrobar
6 Victoria Parade, Broadstairs, Kent CT10 1QS
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Tel: 01843 861 289
contact@peensgastrobar.co.uk
www.peensgastrobar.co.uk