Thread: Capulet...
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Lt. Commander
Join Date: Dec 2007
Posts: 120
# 5863
12-28-2010, 05:27 AM
Quote:
Originally Posted by SenshiBat View Post
Year of the
RABBIT
We should celebrate with a fancy dinner.

Rabbit Stew.
* 2 wild rabbits, skinned and jointed
* 250g salted pork belly or pancetta, cut into chunky cubes
* 1 tbsp olive oil
* 1 large onion, thickly sliced
* 3 large carrots, cut into 4cm lengths
* 4 celery sticks, cut into 4cm lengths
* 2 bay leaves
* A sprig of thyme (optional)
* 500ml dry cider
* 1 generous tsp honey
* Salt and freshly ground black pepper

Method: How to make rabbit stew

1. Heat the olive oil in a large, heavy-based frying pan. Gently fry the pork belly until it is lightly browned and the fat runs. Transfer the pieces of meat to a casserole but leave the frying pan on the heat.

2. Now brown the rabbit joints in the same pan, in batches, transferring them to the casserole as they are done. Finally, sweat the onion in the same pan but do not allow it to colour. Transfer to the casserole when soft and translucent. Add the carrots, celery, bay leaves and thyme to the casserole.

3. Push everything around so it is fairly tightly packed, then pour over the cider. Add a little water if necessary to cover the meat. Add the honey and season with salt and pepper.

4. Bring to a simmer and cook, covered, at a very low, tremulous simmer, for about 1 hours, until the rabbit is completely tender (older, tougher animals will take longer). You could cook it in a very low oven (120c/Gas Mark ), if you like in which case, put a lid on the pot.
rabbit stew

4. Serve with plenty of the juice ladled over, with mashed potatoes or small macaroni or risoni (rice-shaped pasta).