Rabbit Stew

June 28, 2007

Winter’s here in earnest and when temperatures take a tumble, out comes the casserole pot.

In my case, first stews of the season are often the cuts in the freezer that escaped the barbecue such as shoulder chops. Then it’s always good to remind ourselves how comforting it is have a big pot of lamb shanks gently braising to fall-off-the-bone stage in the oven.

But as winter continues on, I like to start looking for other cuts for the family’s weekly casserole fix.

A rabbit stew is a popular choice. Butchers at my local market are currently selling both farmed and wild rabbit. Farmed rabbits in Australia are mainly New Zealand whites.

Occasionally I buy a whole rabbit for $10 and joint it myself, breaking it down into rear legs, the saddle (which I halve) and the much smaller front legs. However, usually I purchase individual rabbit legs so everyone gets a good serving of bunny.

I like to include a number of vegetables in the stew itself and then serve it simply with some mash.

Red cabbage braised in a little water and white wine vinegar with a sliced apple and some onion makes a colourful accompaniment and a creamy mash spiked with some finely chopped red onion or spring onion adds to the comfort level.

Rabbit Stew

4-6 rabbit legs
seasoned flour
2 tablespoons oil
1 tablespoon butter
6 shallots, quartered
2 carrots cut into chunks
2 sticks celery, sliced
200 mls red wine
2 tablespoons tomato paste
1 bayleaf
6 juniper berries
2 sprigs fresh thyme
100g button mushrooms

Roll the rabbit legs in the seasoned flour then heat the butter and oil together in a pan and brown the pieces of rabbit. Remove to a casserole dish. Add the shallots,  carrots and celery and sauté until the shallots have softened and add to the rabbit. Deglaze the pan with the wine then pour the liquid over the rabbit. Add some water to barely cover the meat, stir in the tomato paste and add the bayleaf, thyme and juniper berries.

Bring to a simmer on the stovetop then cover with a tight-fitting lid and place in a 180C oven for about 90 minutes. You can add some more wine and water if the level of liquid drops too much during cooking Add the cleaned mushrooms and cook for a further 15 minutes or until the rabbit is tender. Thicken the gravy if necessary.

Garnish with some chopped chives, garlic chives or parsley and serve with creamy mashed potatoes and a leaf vegetable.

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