Rabbit / Hare Stew
This makes quite a thin gravy so if you like it thicker when you fry the onions put in a bit of flour and that goes towards thickening the gravy.
Obviously it can be adapted to have other meats in it.
- wild rabbits, skinned and jointed
- 9 oz
- 250g salted pork belly or pancetta, cut into chunky cubes
- 1 Tbsp
- 1 tablespoon olive oil
- 1 large
- onion, thickly sliced
- 3 large
- carrots – i cut them into large chucks.
- 4 stalk(s)
- celery - again large chunks
- bay leaves
- 1 sprig(s)
- thyme, if handy
- 500ml cider or red wine (a nice merlot)
- 1 large
- teaspoon honey (i use manuka but any nice heavily flavoured honey will do the job)
- a few pinch
- salt and freshly ground black pepper
How to Make Rabbit / Hare Stew
- 1Fry the pork belly / panchette till the fat runs (do this slowly) then take that meat out and put it in the slow cooker
- 2Brown the rabbit in the pork fat and put into the slow cooker
- 3Fry the onions …sweat them so they don’t go brown then put them and everything else into the slow cooker as well, including the honey and seasoning.
Mix them all around and then pack them down
Pour the cider over the top and then if you need to add enough water to cover the whole lot.
- 4Put it on and cook as you would a stew in the slow cooker.
or you can do it on top of the stove…bring it to a simmer, cover then turn down and cook for about an hour and a half…keep on a low simmer.