Rabbit Stew Recipe
British, sustainable, and with deliciously delicate and subtle flavours, rabbit meat is a great alternative to chicken. Rabbit is incredibly versatile – great roasted, braised in white wine, or as a ragu for a pasta dish. This foolproof one-pot recipe pairs the flavoursome meat with the nuttiness of pearl barley, and can be prepared in either a slow cooker or on the hob.
INGREDIENTS
1 celery stalk
150g onion
3 garlic cloves
200g leek
200g carrots
1 tbsp flour
1 tsp cooking oil
25g butter
2 tbsp tomato puree
100g bacon lardons
750ml chicken stock
100g pearl barley
2 sprigs fresh rosemary
½ tsp salt
¼ tsp black pepper
METHOD
Dice the onion and celery and slice the garlic as finely as possible.
Clean the leek thoroughly and then cut it into thick coins.
Peel the carrots and cut into 25mm chunks.
Season the rabbit legs with salt and then dredge with the flour.
Heat a saucepan over a medium heat and when hot add the oil and butter. Fry the rabbit legs until golden on all sides, remove and set aside.
Add the bacon and cook until golden. Then add the celery and onion and fry for 5 minutes stirring occasionally.
Throw in the tomato puree and cook out for 1-2 minutes stirring regularly.
Add the sliced garlic, leeks and carrots to the pan and stir to coat in the oils and tomato puree.
Next, pour in barley followed by the stock.
Drop in the rosemary followed by the rabbit legs, cover with a lid and reduce to a gentle simmer for 75 minutes.
You can either remove the rabbit legs and shred them, returning the meat to the stew or serve the legs while on a base of the stew.
Recipe originally found at: https://www.krumpli.co.uk/rabbit-stew/