My Mother’s Rabbit Stew
My Rabbit Stew is cooked a little differently from when my Mother made it all those years ago, but the ingredients are just the same. As many of you know already, I was born into a Gypsy family and in the UK we lived and travelled the highways and byways of England in Horse drawn caravans, which we called ‘Vardos’. This is exactly like the one we had until I was about 7 years old, then we moved up to a motor drawn caravan.
My Mother's Rabbit Stew
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servings
Calories per Serving 515
Ingredients
- 1.4 kg rabbit fresh, portioned
- 3 medium carrots roughly chopped
- 3 medium parsnips roughly chopped
- 1 large onion roughly chopped
- 2 stick celery roughly chopped
- 1 medium red pepper roughly chopped
- 1 medium green pepper roughly chopped
- 1 small swede roughly chopped
- 4 cloves garlic
- 1 ltr chicken stock carton, fresh or cubes will be OK
- 3 large potatoes peeled and roughly chopped
- 1 large jar butter beans
- 1 large jar haricot beans
- Bouquet garnet (Fresh thyme, parsley & bay leaf)
- Salt & Pepper to your taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First set your oven to 160ºc/Gas mark 3
- If your rabbit is whole you will need to joint it into portions or ask your butcher to do it for you.
- It’s not necessary to use all the vegetables I’ve use, you can choose which ones to use, however, I suggest the vegetables should be mostly root vegetables and must include the onion.
- If you check the recipe, I’ve not added any fat whatsoever, even though rabbit is one of the leanest meats available.
- The method of preparation for this stew is simple, place the chosen vegetables in the bottom of your casserole dish, including the garlic.
- Next, lay the pieces of rabbit on the vegetables together with the bouquet of herbs and season with salt and pepper.
- Next, pour in your stock and if necessary top up with a little water to just over the meat and bring to the boil on top of the stove.
- Cover with a lid and cook in the oven for about 2 hours.
- Taste to check the seasoning and adjust if necessary. Replace in the oven without the lid and cook for a further 30 minutes or so, until the rabbit is tender.
- I like to serve this in a round Yorkshire Pudding
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
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