Rabbit Stew

Clodagh McKenna Rabbit Stew recipe for a hearty stew that's British through and through. 

 

Ingredients

• 2 tbsp olive oil
• 300g streaky bacon, chopped
• 1 wild rabbit, skinned and jointed
• 12 baby carrots
• 8 shallots, peeled and whole
• 4 garlic cloves, crushed
• 2 tbsp honey
• 1 sprig fresh thyme
• 1 bay leaf
• 400ml cider
• Salt and freshly ground black pepper

METHOD

How to make rabbit stew with English New Forest cider

1. Heat a frying pan and add the olive oil. Add the bacon and sauté until golden and crisp. Remove the bacon to a casserole dish.
2. Add the rabbit joints to the frying pan, sauté until golden and then place in the casserole dish.
3. Lastly, add the carrots, shallots, garlic and honey to the pan and cook until caramelised. Transfer the mixture to the casserole dish, season with salt and pepper and pop in the thyme and bay leaf. Cover with the cider.
4. Cook in a preheated oven at 120°C for two hours.
© Clodagh McKenna