Blackcurrant Rabbit Stew
This is an absolutely wonderful stew, well worth making when you can get rabbit. The perfect thing for a gourmet dinner party.
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- 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.
- 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.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- 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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Reviews and Ratings
Global Ratings:
(155)
Reviews in English (126)
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe. - 28 Feb 2007 (Review from Allrecipes USA and Canada)
Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and low sodium boullian b/c it seemed a bit on the salty side*. I'd also add fresh mushrooms the last hour. I served it w/ mashed red-skins and baby glazed carrots (seriously!) The wine I used was Penfolds Shiraz Cabernet. Not only was it perfect for the dish, but a great wine to serve with the meal. Smooth, delicate, perfect! - 16 Nov 2007 (Review from Allrecipes USA and Canada)
My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced, fresh mushrooms to the gravy before thickening. - 24 Jan 2005 (Review from Allrecipes USA and Canada)