Rabbit Stew

I like a bit of rabbit but up until this weekend I hadn't cooked one.  Poking my head in the butcher Saturday though I noticed wild rabbits on sale and decided I'd give it a go.  Looking through the plethora of cookbooks at home HFW's Meat seemed likely to provide one and it didn't disappoint.  With one of the ingredients of his rabbit stew being homemade bacon (and me having cured some just a few days before) it was as if it was meant to be.

The rabbit was whole so I set about jointing it following Hugh's instructions.  A few little cuts around the leg joints, followed by a handful of chops with the cleaver through the saddle and my bunny was ready for the pot.  Luckily I had a strip of belly that I'd cured up which would be perfect for the bacon content, its skin and fat adding richness to the sauce.

Rabbit Stew, serves 3 or 4

Ingredients

1 wild rabbit, jointed
250gr of streaky bacon/pancetta, preferably thickly cut or a lump, chopped into cm bits
2 medium carrots, 3cm chunks
2 sticks of celery, 4cm length
1 medium onion, halved then thickly sliced
250ml cider
Sprig of thyme or a pinch of dried thyme leaves, salt and pepper to taste

Method

In a flameproof casserole or a big saucepan pan brown the bacon in a little oil before removing to a plate.

In the oil brown the rabbit and remove before chucking in the onion to soften.

Once the onion is soft add the rabbit and bacon back to the pan along with all the remaining ingredients - moving around till they fit snugly.  Add enough water to just cover the meat.

Bring to the boil then put on a lid and stick in a 120 deg C oven for an hour and a quarter, alternatively simmer gently for the same time.

The Verdict

Normally I turn to stock in stew recipes but here the cider and water combined with the rabbit and bacon to give the most fantastic sauce - full of flavour whilst being thin and light.  The reasonably short cooking time was not quite enough for my rabbit, it wasn't tough but it wasn't falling off the bone either (I guess the age affects the time it needs), but it was perfect for the veg - leaving the carrots and celery with just enough bite.  Normally I'd go for mash with a stew but Hugh suggested some macaroni and I decided to give it a try.  They were a revelation, I'm a sucker for noodle soup and the mouthfuls of al dente pasta and rich, meaty stock were a similar taste sensation.  I imagine this recipe would work well for chicken portions too if rabbit isn't your thing.

Comments

[Lizzie]

I love macaroni, especially in a thin broth. I don't think I've ever had wild rabbit, although certainly farmed which I wasn't blown away by. Is the flavour very different?

[Joshua Armstrong]

The macaroni in stock made me think of your mentions of macaroni in broth with fried egg and spam (that is correct isn't it?).

The rabbit just tasted like any other rabbit I've had really - a fairly mild meat really - so I've either only eaten wild rabbit or they taste pretty similar to farmed.

[Pilaff(BBC FB)]

Hi - thanks for the heads up on your write up (i'll say say 'up' again will i?).That's one tasty looking wabbit.Tbh i thought that the mac accompaniment looked a bit odd but when you think about noodles/pasta in broth it all makes glorious sense.

Thanks also for reminding me about the HFW book - i'm particularly taken by his suggestion for rehabillitating stews, i.e. drain meat ,shred,fry,and then 're-dress' with some of the gravy.

Whilst hunting for rabbit recipes though i came across a 'cure/marinade' (US style) that purports to tenderise wild rabbits prior to braising - it's a very simple salt,leave,rinse ,then cover with milk (herbs&pepper are optional)overnight,before re-rinsing & cooking.I'm up for giving it a bash anyway.I really want to make this now but i promised 'him indoors' a pie and a pie he will have.

Many thanks again.And actually again again cos i've got to have larp/laab(?) very soon.

I thought i'd reply 'properly' here, otherwise my reply post on the MB is going to be of a server crashing length, as i have several other contributors to thank!

[Mexico Cooks!]

Not about the rabbit, although rabbit is up pretty soon on my list of things to cook, this is about Mexico Cooks! and your liking for Mexican food. I think you'd like the blog as well; have a look, at http://www.mexicocooks.typepad.com.

If you'd like to link to it on Cooking the Books, I'd be delighted. Let me know.

Cristina
Mexico Cooks!

[Helen]

I am loving how everyone is getting into rabbit at the moment, I think it is so underrated! I just made a rabbit lasagne

http://helengraves.co.uk/?p=399

which worked out really well!

[Badger's Mate]

Rabbit makes a very good tandoori or satay dish too.

When eating slow cooked rabbit stews in which the meat is falling off the bones, one thing to watch out for (two actually) are the kneecaps. They can really give your fillings a jolt.

Cheers

[Joshua Armstrong]

Cristina - loving your site. The photography's fantastic. I shall add a link from mine.

Helen - it's definitely not eaten enough. That lasagne looks very good.

Pilaff - I'm a big fan of leaving and reheating stews. The meat seems to reabsorb the liquid that's been expelled during cooking and then if you're careful with the reheating it stays in there.

BM - luckily I've avoided the kneecaps so far, can't imagine it's the most pleasant though.