- October 2019
- Serves 4-6
- Hands-on time 40 min, simmering time 1 hour 25 min
An impressive one-pan dish. Try this deeply flavoured, slow-cooked rabbit stew for a pleasing winter warmer.
Or, try this beef and porcini recipe with rosemary and tomato for another soul-satisfying stew.
- 10.9g (3.2g saturated)
- 25.2g (9.6g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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)
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.
Try to find a Greek red such as xinomavro, or make it a ripe Sicilian nero d’avola.
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