Blackcurrant Rabbit Stew

    Blackcurrant Rabbit Stew


    107 people made this

    This is an absolutely wonderful stew, well worth making when you can get rabbit. The perfect thing for a gourmet dinner party.

    Serves: 4 

    • 1 1/2 kg rabbit meat, cleaned and cut into pieces
    • 1/2 teaspoon salt
    • 1/3 cup plain flour
    • 250g bacon, diced
    • 1/2 cup finely chopped eschalots
    • 1 clove garlic, finely chopped
    • 1 cup (250ml) dry red wine
    • 1 cup (250ml) water
    • 1 chicken stock cube
    • 1 tablespoon blackcurrant jam
    • 10 black peppercorns, crushed
    • 1 bay leaf
    • 1/4 teaspoon dried rosemary, crushed
    • 1/8 teaspoon dried thyme, crushed
    • 2 teaspoons lemon juice
    • 3 tablespoons water
    • 2 tablespoons plain flour

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Place bacon in a large deep frypan. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from frypan, along with all but 2 tablespoons of the fat and reserve.
    2. Saute eschalots and garlic in frypan for about 4 minutes until tender. Stir in wine, 1 cup water and stock cube. Heat to boiling then stir in jam, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to frypan. Heat to boiling then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
    3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
    4. To Make Gravy: Stir lemon juice into frypan with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into frypan over low heat. Finally stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

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