Jon's Menu
WILD RABBIT STEW WITH ROOT VEGETABLES
Ingredients:
Serves 4
2 wild rabbits
2 onions
3 carrots
3 parsnips
2 turnips
200gms of mixed wild mushrooms
4 roosters potatoes
100gms smoked bacon
1 small tin of chopped tomatoes
1 small tin of tomato puree
2 sprigs of rosemary
2 sprigs of thyme
2 sprigs of sage
4 cloves of garlic
100mls of red wine
Salt and pepper
Method:
The rabbit stock:
Debone rabbit and portion. Put bones in oven and roast. In a pot put onion trimmings, herbs, tomato puree and roasted bones. Top up with water and simmer for as long as possible. Sieve and put aside.
The vegetables:
Peel all vegetables and cut into appropriate seizes and put to one side Trim up bacon and clean the mushrooms.
The stew:
In large pot sauté off the diced onions, trimmed bacon, all the herbs and the garlic. Add the tomato puree and tin of tomatoes. Add bottle of red wine. Add rabbit stock and bring up to simmer.
On a hot pan seal the seasoned rabbit portions and add to pot. Simmer for about 30mins. Add all vegetables and potatoes and simmer for a further 40 mins and serve with a good fresh ciabatta or other rustic bread.
