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Simple rabbit stew

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.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 100 g mushrooms
  • 4 medium potatoes

Method
 

  1. Coat the meat in the flour and shake off any excess.
  2. 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.
  3. Meanwhile, slice the mushrooms and dice the potatoes & carrots. Add these to the stew for the last 25-30 minutes of the cooking time.
  4. When the vegetables are cooked through and the sauce is thick, the stew is ready to serve.
  5. Serve with crusty bread and a green salad.