Rabbit and Orange Stew

    Rabbit and Orange Stew

    2saves
    1hour15min


    26 people made this

    This is a delectable stew where rabbit is brushed with mustard and baked with white wine and orange juice.

    Ingredients
    Serves: 4 

    • 1 rabbit, cleaned and cut into pieces
    • salt and freshly ground black pepper to taste
    • 3 tablespoons mustard
    • 3 tablespoons olive oil
    • 1 cup (250ml) white wine
    • 6 eschalots
    • 2 rashers streaky bacon, chopped
    • 1 orange

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C.
    2. Season the rabbit with salt and pepper and spread the mustard on it. Place in a casserole dish and pour the oil and white wine around it. Then put in the eschalots and sprinkle with the bacon.
    3. Bake covered for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over all. Return to the oven uncovered for 30 minutes or until rabbit is tender. Serve with mashed potatoes or crusty bread.

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    Reviews (3)

    by
    1

    Something else. My whole family loved this recipe, We're on the low carb diet so I had to omit the orange, but it was great even without it! The only things I did different were to use a sliced onion instead of the whole onions. I also browned the onion and the rabbit pieces in the bacon drippings. I thickened the sauce with low carb thickener. Next time I might add a tablespoon or so of low carb orange marmalade to get that orange flavour. Great recipe! - 29 Sep 2008

    by
    0

    Used different ingredients. Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again. - 29 Sep 2008

    by
    0

    To be honest, i have never tried rabbit before, so i was not sure what to expect. It was tough and chewy and realy hard to eat. The sauce was ok but i did not like the amount of wine in it. I might make this with chicken again with maybe just a touch of wine. - 29 Sep 2008

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