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Rabbit stew

Why don’t we eat more rabbit? Not only is it sustainable, wild and abundant, it’s also incredibly tasty and cheap! It’s low on gas emissions and environmental impact and requires no people power in terms of farming and feeding.

Back in the day and before myxomatosis was an epidemic, rabbit was common place on the dinner table.

This evening with it having been a rainy day, I decided to use up my leftovers and the rabbit meat in my freezer and made a stew in my slow cooker.

Ingredients
1/2 rabbit in joints
1 rasher streaky bacon
4 carrots
1/2 onion
2 cloves garlic
a few sprigs of fresh thyme
6 mushrooms
a cup of white wine
1 pint home made chicken stock

Method
Fry onion and garlic bacon and thyme until translucent and transfer to slow cooker
Fry rabbit on either side until browned and add to slow cooker
Add stock, wine carrots and mushrooms
Place lid on and cook on low for 6 or so hours

Serve with mashed sweet potato and garden greens. It really is a delicious meat. Why not give it a go?

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