Quote:
|
Originally Posted by Jabberwocky
Yes please that would be great! I have to try to convince the wife to eat it too because shes from the midlands and at 29, 15 years younger than me and shes never heared of eating rabbit and finds it disgusting. I think im going to have fun converting her. A friend shot one with an air rifle a couple of years ago and passed me the carcasse. I had to give it back because the wife couldnt bear to look at it, plus I didnt think to ask if it should be hanged for a while.
|
girls don't like to eat rabbit because the idea of eating a cutsy little bunny is too much for them. i find its best to give them it but not say what it is until they ask after they've eaten it!
also you don't really need to hang wild rabbit because its already got bags of flavour. if you're lucky it might have been eating something like juniper or heather or some wild herbs and that will really improve the flavour.
anyway
RABBIT STEW
you will need
1 rabbit cut into decent sized chunks
about 1/2 pound dry cured smoked bacon cut into strips or diced
carrots
leeks
either baby onions if you can get them or good strong onions cut ito big chunks
button mushrooms (or chestnut are good but not anything like oyster. you need something that will stand up to the long cooking period)
red wine (something drinkable!)
hendersons/balsamic vinegar something like that (even lea and perrins if you're desparate!
about a pound of tomatoes skinned, deseeded and finely chopped (or a can of good quality chopped tomatoes if you can't be bothered and lets face it who can!)
a couple of cloves of garlic roughly chopped
thyme
rosemary
oregano
fresh black pepper
paprika
about a table spoon of hp sauce and tomato ketchup
chicken or beef stock (the chicken stock will allow the rabbit to do the work, the beef will mask it a bit if she prefers that)
METHOD
cut all the veg except the mushrooms into roughly similar sized chunks. make them fairly large because they have to cook for a while and if they're small they will disintegrate and be horrible
in a large cookpot or saucepan fry the bacon strips on a medium high heat in a tiny bit of olive oil untill they release their natural fat
add the veg, garlic - except the tomatoes - and mushrooms and fry until they start to colour and soften
add the wine and deglaze the pan (get all the burnt tasty bits off the bottom!)
add the rabbit, the tomatoes, the hp, the ketchup, the herbs the hendersons, the pepper and the paprika and cover completely with the stock.
give it a good stir and lower the heat until the stew is very gently bubbling.
cook like that for about 3 hours stir it occasionally and taste it even more occasionall add more seasoning as necessary.
about 10-15 minutes before you serve take it off the heat and let it rest. just before you serve it give it a good stir.
you should have a kind of rich oily tomatoey stew. if you don't you've done something wrong!
