Easter is upon us and so it's time to bust out the traditional Easter stew. A Rabbit Stew of course! We first made this dish when we were living in Montreal and invited a friend over for dinner. He roared with laughter when he found out what we serving him.
Ingredients:
2 tbsp olive oil
salt and pepper
1 rabbit, cut into 8 pieces
8 garlic cloves, roughly chopped
1 onion, chopped
1 leek, roughly chopped
1 bulb fennel, chopped
2 punnets cherry tomatoes
¾ bottle dry Riesling
¼ bunch rosemary, finely chopped
¼ bunch thyme, picked
Brine
35 g of salt (Kosher is good)
35g sugar
500 ml warm water
500 ml cool water
The night before, mix up the brine, adding warm water first and dissolve the salt and sugar. Add the cool water and rabbit pieces. Make sure all pieces are well submerged and covered. Add a little extra cool water if needed.
Put a large cast-iron pot with a lid on a high heat and add the olive oil.
Season the rabbit and brown it well on all sides in the pan. Set aside when done.
Add the garlic, chili, and onion to the pot and cook until the onions are slightly translucent.
Add the leek and cook for 2-3 minutes. Add the fennel, cherry tomatoes, wine, and herbs and bring to a simmer.
Add the rabbit, put the lid on and let it simmer on a low heat for 2-3 hours. Check regularly for tenderness and give it a stir to stop it sticking. The cooking time depends on the size of the rabbit; the bigger it is, the longer it will take to make the meat tender.
Serve on a bed of creamy mashed potatoes.
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| I really should get around to taking my own photos |
Ingredients:
2 tbsp olive oil
salt and pepper
1 rabbit, cut into 8 pieces
8 garlic cloves, roughly chopped
1 onion, chopped
1 leek, roughly chopped
1 bulb fennel, chopped
2 punnets cherry tomatoes
¾ bottle dry Riesling
¼ bunch rosemary, finely chopped
¼ bunch thyme, picked
Brine
35 g of salt (Kosher is good)
35g sugar
500 ml warm water
500 ml cool water
The night before, mix up the brine, adding warm water first and dissolve the salt and sugar. Add the cool water and rabbit pieces. Make sure all pieces are well submerged and covered. Add a little extra cool water if needed.
Put a large cast-iron pot with a lid on a high heat and add the olive oil.
Season the rabbit and brown it well on all sides in the pan. Set aside when done.
Add the garlic, chili, and onion to the pot and cook until the onions are slightly translucent.
Add the leek and cook for 2-3 minutes. Add the fennel, cherry tomatoes, wine, and herbs and bring to a simmer.
Add the rabbit, put the lid on and let it simmer on a low heat for 2-3 hours. Check regularly for tenderness and give it a stir to stop it sticking. The cooking time depends on the size of the rabbit; the bigger it is, the longer it will take to make the meat tender.
Serve on a bed of creamy mashed potatoes.