Simple rabbit stew

Background
During the hunting season one of my favourite meat used to be hare but itβs 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 β 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.
Categories
- Meal Type: - Dinner - Lunch - Main - One Pot - Seasonal - Stews - Supper
- Cuisines: - French
- Occasions: - Bonfire Night - Christmas - Halloween - Sports Food - Sunday Lunch
- Ingredients: - Game
- Health and Diet: - Diabetic - Gluten Free - Healthy - Low Fat
- Skill Levels: - Easy
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