Thursday, February 12, 2009

stewed rabbit

This hearty rabbit stew was one of the most popular dishes in my restaurant, and had the maltese community ringing way ahead to make sure we had enough prepared their large group that came just for the rabbit, best served on fresh spaghetti or with a nice creamy mash potato. Make plenty as the flavours improve the second day. Don't forget the crusty bread, to soak up the sauce. One rabbit will give you 3-4 portions.

what you need
1 rabbit, cut up in pieces and dusted in seasoned flour
two cups chicken stock
2 rashers streaky bacon or pancetta
1/4 tsp fresh Rosemary
1 large onion, chopped
5 medium carrots
5 medium potatoes
1 medium turnip
1/2 cup frozen peas
1/4 cup Tomatoe paste
1 clove garlic, crushed

what to do
In a large frying pan, fry off the streaky bacon in the vegetable oil, add and lightly brown the rabbit pieces that have been coated in plain seasoned flour, Add the chicken stock salt, pepper and rosemary and tomato paste. Cover tightly and simmer for 1 hour, stirring occasionally or until rabbit is getting tender.
Peel and chop vegetables.
Add the vegetables and crushed garlic to rabbit stew stirring occasionally. Simmer for another 40 minutes, until all vegies are soft finally add the peas simmer for 5 mintues, check seasoning then serve on fresh pasta or mash.


  1. Joe, I never could cook rabbit, mine was always too dry.

  2. I remember having rabbit only once and it was grilled. I still remember how good it was though. I'll have to see if I can find some at the market.