Rabbit Stew

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My next-door neighbour rang the other day, to enquire as to whether I might like a rabbit. A recently shot rabbit. I headed next door somewhat dubiously, worried about what blood-splattered scene might await me. But I was presented, very casually, with a freezer bag containing said rabbit. Minus fur, skin, head and guts, but with the heart, lungs and ribcage still left in ‘for making stock’. And still very much looking like a rabbit.

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Having seen the slightly horrified look on my face, my neighbour suggested that he might show me how to joint the poor little thing. I retained minimal amount of the information, as I was still getting over the shock of there now being two dead rabbits in the kitchen. So I took the one that had been jointed for me to cook right away, and stowing the other (whole) rabbit hurriedly in the freezer, to worry about some other time.

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Rabbit doesn’t have much meat on it, so if you add the saddle too, there is more to pick at. I just chucked the lot in, along with some bacon to bulk it out. Rabbit tastes a little like chicken crossed with lamb- it’s got a rich, meaty flavour that goes well with cider. Some recipes suggest red wine, which you can use instead if you want a more hearty affair. But use some booze please, it’s getting close to winter after all.

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