A hearty, warming stew.
- 1-2 large rabbit (jointed)
- 150 g streaky bacon
- 8-10 each pearl onions
- 1 large carrot
- 1 each leek
- 2 sticks celery
- 50 g plain flour
- 1 bottle red wine
- 200 ml chicken stock
- 1 bunch thyme
- 3 each bay leaves
- 200 g button mushrooms
- freshly chopped flat leaf parsley
- Begin by preparing your vegetables. Peel the pearl onions and leaving them whole, set aside. Peel and cut the carrot into large pieces an inch or so squared. Wash and cut the celery and leek into large chunks.
- Now pre heat your oven to 160°C. Heat a large pan.
- Turn the rabbit pieces in a bowl along with the flour and plenty of salt and pepper. Add a little oil to the pan and place the rabbit in. Continue turning the rabbit until it is golden brown all over. Remove the Rabbit and place it in a large casserole dish. Return the pan to the heat and add a little red wine to wash out all the flavors from the pan (“Deglaze”) after simmering for a minute or so pour over the rabbit in the casserole dish.
- After cleaning the pan return to the heat and a little oil. Now fry the bacon and add to the casserole. Return the pan to the heat once more but be sure to keep all the bacon fat in it. Now add the vegetables to the pan and continue to turn them over a high heat until they begin to color.
- Now add the remaining wine to the pan and bring to the boil. Once it has boiled add all the vegetables and wine to the casserole. Now put the thyme and bay leaves into the casserole along with the chicken stock.
- Cover the casserole with a tight fitting lid and place in the oven for one hour before removing the lid and continuing to cook for a further 15 minutes. Remove from the oven and add the chopped parsley.
- Serve in the casserole dish along with some steamed or boiled buttered potatoes.
More by Richie Wilson:
- Barbequed Leg Of Lamb with Rosemary Marinade and Granny's Potatoes with Summer Salad
- Burger and Chips
- Hot Chocolate Fondant - Lemon And White Chocolate Mini Eggs In Orange Caramel Sauce