Friday, 8 November 2013

Rabbit Stew

Now reading this you are probably thinking is she off her head, no I'm not. Game season started last week well in my area it did, I was surprised at first to be walking my dog one morning and passed by two guys walking along the road with shotguns, as if that's normal, but in the countryside at this time of the year it is

Rabbit if you haven't had it before - tastes like chicken, I am well aware the phrase is over-used but it is a white meat with very similar flavours to chicken. Some parts in this recipe read like something from a horror movie, if you can get a hare/rabbit already prepped then it is less gory but if yo have to do it yourself I have included that in the method. Okay maybe I am a little crazy!

1 Hare, Skinned         
1 Tbsp Tomato Puree
1 Litre Red Wine Marinade   
1 Litre Brown Stock
100g Butter    
1 Clove Of Garlic Crushed
50g Flour        
50ml Vinegar
200g Lardons 
24 Button Mushrooms
24 Button Onions      
8 Heart Shaped Croutons
Chopped Parsley


  1. Drain the blood from the hare into a basin.
  2. Remove the liver discard the gall-bladder.
  3. Finely chop the liver, heart and lungs, place with the blood and reserve for use.
  4. Cut the hare into stewing portions, then place them in the basin and cover with the marinade for 24 hours.
  5. Drain the hare and the vegetables.
  6. Dry and season.
  7. Heat the butter in a frying pan, as it turns brown add the hare, fry the drained vegetables in the same fat, drain and add to the hare.
  8. Sprinkle the flour onto the hare and mix well place in a hot oven for 10 minutes and remove.
  9. Add the tomato puree and the remaining marinade and sufficient stock to cover the hare.
  10. Add the garlic and season bring to the boil, skim, cook at 180 degrees/ gas mark 4 and cook until tender approx. 2-2.5 hours.
  11. Remove the hare and place in a clean pan.
  12. Remove the fat from the sauce, mix the vinegar and the sauce with the offal and whisk into the sauce, reheat but do not reboil adjust the seasoning and pass through a fine strainer.
  13. Blanch the lardons and fry brown in a little fat.
  14. Drain.
  15. Dress the hare in earthenware dishes and garnish with the lardons, onions and mushrooms.
  16. Surround with the croutons and sprinkle with chopped parsley.