Rabbit stew
  • Serves icon Serves 4-6
  • Time icon Hands-on time 40 min, simmering time 1 hour 25 min

An impressive one-pan dish. Try this deeply flavoured, slow-cooked stew for a pleasing winter warmer.

Or, try this beef and porcini recipe with rosemary and tomato for another soul-satisfying stew.

Nutrition: For 4-6

Calories
365kcals
Fat
10.9g (3.2g saturated)
Protein
33.9g
Carbohydrates
25.2g (9.6g sugars)
Fibre
4.6g
Salt
0.9g
Calories
365kcals
Fat
10.9g (3.2g saturated)
Protein
33.9g
Carbohydrates
25.2g (9.6g sugars)
Fibre
4.6g
Salt
0.9g

Ingredients

  • Olive oil for frying 
  • 1 medium rabbit (see tip) – about 1kg; ask your butcher to joint it
  • 500g baby onions or shallots, peeled (see tip) and halved if large 
  • 4 garlic cloves, bashed 
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 3 fresh bay leaves
  • 1 cinnamon stick
  • 2 tbsp tomato purée
  • 175ml red wine
  • 400g tin plum tomatoes
  • 600ml chicken stock
  • 600g waxy potatoes, red-skinned if possible, scrubbed and cut into 4 chunks 
  • 1-2 tbsp red wine vinegar
  • Crusty bread to serve

You’ll also need…  

  • Large flameproof casserole
    or saucepan with lid

Method

  1. Put the casserole/pan on a medium heat and pour in a thin layer of olive oil. Once the oil is hot, fry the rabbit pieces until deep golden on both sides. You’ll need to do this in two batches. Transfer to a plate.
  2. Add more oil to the pan, lower the heat a touch, then add the onions/shallots. Fry gently for about 10 minutes until they start to colour.
  3. Add the garlic, ground cinnamon, allspice, bay leaves, cinnamon stick and tomato purée. Fry for a couple of minutes, then add the red wine. Bring to the boil, then bubble on a high heat to reduce by half.
  4. Add the plum tomatoes, breaking them up with the back of a spoon, then stir in the stock, add the potatoes and bring back to the boil. Reduce the heat to low and cover with a lid. Simmer for 1 hour 15 minutes until the meat is tender and the potatoes are cooked through. 
  5. Once tender, remove the lid, turn up the heat, then bubble for 10 minutes to reduce slightly. Taste the sauce, then add a little red wine vinegar and salt and black pepper to taste. Serve with bread to mop up the sauce.

delicious. tips

  1. Cover the onions/shallots in freshly boiled water and set aside for 5 minutes to make them easier to peel. This recipe also works with a 1kg chicken (jointed)

  2. Cover leftovers and keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a pan with a splash of water until piping hot. 

  3. Try to find a Greek red such as xinomavro, or make it a ripe Sicilian nero d’avola.

Recipe By

Georgina Hayden.

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