Name: Simple rabbit stew
Prep time: 10 min
Cook time: 130 min
Total time: 10 min
Ingredients: Approx. 800g rabbit or hare meat, diced; 3 Tbsp cornflour; 2 sticks of celery, sliced; 1.5 Tbsp butter (or olive oil); 1 medium onion, sliced; 1 bay leaf; 2 cups of water; 2 cups red wine; 2 carrots; 100g mushrooms; 4 medium potatoes

Simple rabbit stew

22 Feb 2017

by Dinna

Prep Time

10 minutes

Cook Time

130 minutes

Total Time

10 minutes

Background

During the hunting season one of my favourite meat used to be hare but it’s not very easy to get it in supermarkets or even at butchers. Rabbit meat is widely available, so I use that instead when I feel like a making a winter stew (it tastes less gamey though). This simple rabbit hare stew is cooked slowly on the stove, perfect for cold, lazy weekends during the winter.

Ingredients

Approx. 800g rabbit or hare meat, diced
3 Tbsp cornflour
2 sticks of celery, sliced
1.5 Tbsp butter (or olive oil)
1 medium onion, sliced
1 bay leaf
2 cups of water
2 cups red wine
2 carrots
100g mushrooms
4 medium potatoes

Instructions

Coat the meat in the flour and shake off any excess.
Heat the oil/butter in a heavy-based dish, then brown the meat. Add the celery, onion and bay leaf – season with salt& pepper, then pour in the water and wine. Bring to the boil, put a lid on, and gently simmer at the lowest setting for 2 hours.
Meanwhile, slice the mushrooms and dice the potatoes & carrots. Add these to the stew for the last 25-30 minutes of the cooking time.
When the vegetables are cooked through and the sauce is thick, the stew is ready to serve.
Serve with crusty bread and a green salad.

https://cooktogether.com/?recipe=simple-rabbit-stew

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