Rich Rabbit Stew
Stewing is the best way to cook rabbit. This recipe has a long slow cooking time to create a rich stew requiring lots of bread to mop up the sauce.
Ingredients
Serves: 6
- 2 kg rabbit, cut into pieces
- 100ml olive oil
- 750g small shallots, peeled and left whole
- 3 whole cloves garlic
- 500g tomato puree or passata
- 200ml water
- 2 whole cloves
- 1 teaspoon whole allspice berries
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- 1 pinch sea salt and freshly ground black pepper, to taste
Directions
Preparation:15min ›
Cook:1hour30min ›
Ready in:1hour45min
- Heat the olive oil in a large casserole dish over medium-high heat. Add the rabbit and brown on all sides; about 5 minutes. Remove the rabbit from the casserole dish and set aside.
- Add the shallots and garlic to the casserole dish and cook until slightly soft and golden; about 3 to 5 minutes.
- Add the rabbit back to the casserole dish trying to get the rabbit to the bottom with most of the shallots on top. Add the tomato puree or passata, water, cloves, allspice berries, bay leaves and cinnamon.
- Cover and reduce heat to medium-low. Simmer without stirring for 75 minutes uncovering the last 15 minutes to ensure all excess liquid evaporates. (Shake the casserole dish occasionally to prevent sticking but avoid stirring so the onions don't fall apart.)
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
Can I suggest putting all the ingredients into the dish before putting the rabbit back. Way easier to stir it all together without having to dodge rabbit pieces. - 10 Jun 2012
Altered ingredient amounts. i couldnt get any whole all spice berries, so added a level tsp of ground all spice. turned out lovely. - 28 Feb 2011 (Review from Allrecipes UK & Ireland)
lucky enough too have a friend that breeds rabbits for eating, so this easy recipe will be definately used again time and again. - 28 Feb 2011 (Review from Allrecipes UK & Ireland)