Slowly cooked woodland rabbit stew

    2 hours 20 min

    A hearty stew dredged up from my childhood memories and added to. A tasty filling meal in a bowl. A soup but not a soup, comfortable on the palate and easy on the gums. Full of flavours that leave you wanting more.


    10 people made this

    Serves: 6 

    • 1 to 2 whole rabbits, jointed
    • 1L chicken stock
    • 1L water
    • 1 teaspoon sea salt
    • 50ml red cooking wine
    • 1 teaspoon garlic salt or 1 crushed clove of fresh garlic
    • 1 teaspoon medium curry powder
    • 1 tablespoon tomato puree
    • olive oil, as needed for cooking
    • 1 large portobello mushroom, sliced and pieced
    • 20g butter
    • 4 medium onions, sliced
    • 5 to 6 medium carrots, sliced
    • 1 bay leaf
    • 2/3 large sprigs fresh parsley, coarsly chopped
    • 2kg maris piper potates, peeled and quatered

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place the rabbit pieces into a pan adding 250ml of the chicken stock, 250ml of the water, a teaspoon sea salt, and 50ml of red cooking wine.
    2. Place the pan on the stove on high heat and bring to the boil, then turn down the heat to a medium setting, cover, and cook for 30 minutes.
    3. Add the garlic (salt or crushed cloves), curry powder, and tomato purée to the remaining chicken stock.
    4. Whilst the rabbit is cooking, put a splash of olive oil in a frying pan and heat to a medium/high heat. Place mushrooms into the pan and cook for 30 seconds or until mushrooms darken in colour, then remove the mushroom pieces and set aside for later.
    5. Add the butter to the frying pan and allow it to melt before adding the onions and carrots. Stirring frequently to distribute the heat thoroughly, cook until the onions soften, then remove all contents to a large oven dish or casserole dish with a lid, add the mushrooms, cover, and stand awaiting the rabbit.
    6. Once the rabbit has been cooking for 30 minutes remove from the heat and drain, discarding the cooking fluid.
    7. Using a sharp knife, remove the rabbit meat from the bones and cut the meat into suitably sized pieces. Fold/stir the meat into the contents of the casserole dish, adding black pepper to season.
    8. Preheat the oven to 150 C / 300 F / Gas 2.
    9. Add the raw potatoes to the casserole dish. Pour in the remaining 750ml chicken stock containing the garlic, curry powder, and tomato purée. Add the remaining 750ml water Add the chopped parsley and place a bay leaf on top. Stir the contents ensuring the potatoes are covered with fluid.
    10. Bake in the preheated oven for 90 minutes or until potatoes are soft.

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