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Pale Ale Rabbit Stew
Farmhouse flavours with a buttery herb twist!
Difficulty
Medium
Serves
5
Prep Time
20 mins
Cooking Time
1 hour 45 mins
I have to admit I balked a bit when the butcher handed me the rabbit over. I was expecting floppy ears to be hanging out of the plastic carrier bag or maybe a half eaten carrot somewhere. Nothing of the sort thank goodness or I would have burst into tears in front of the burly butcher. It just looks like chicken so don’t be afraid to ask for rabbit when you go shopping. It isn’t going to emotionally scar anyone…(live lobsters however were a different story - we ended up releasing them into the Manchester ship canal…)
The stew takes a bit of time but it’s a very hearty and flavoursome stew that won’t taste too gamey. The flavour is very subtle even though it has the same texture as chicken. Imagine farm house flavours, with a buttery herb twist. It’s not as strong as duck or lamb so you won’t have anyone turning their noses up at it!
Here's what you'll need...
- One rabbit (don’t name him!)
- One red onion
- Half a cup of wild rice
- 3-4 cloves of garlic, peeled and smashed
- Two carrots (peeled and chopped)
- Two rashers of smoked back bacon
- Half a leek, roughly chopped
- A table spoon of brown sugar
- A handful of all purpose flour
- A handful of fresh thyme
- A small bottle of pale ale
- 1 tsp English mustard
Here's how it's done...
Joint the rabbit into small pieces, wash then coat in flour.
Brown the pieces off in a large pot with some butter before adding the bacon and all the veg.
When the veg is soft add a pint and a half of water, bring to the boil then let it simmer for 45 minutes before adding the ale.
Simmer for another 40 minutes, adding a teaspoon of mustard just before serving with some crusty bread.
That’s it! Relatively more prep work then my usual recipes but after you’ve browned the rabbit off and softened the veg that’s pretty much it.
