Rabbit Stew Recipe
Please note: make certain that all blood and fluff are removed from the rabbit meat before you begin to prepare your
rabbit stew recipe.
4 pound rabbit, jointed
¼ pt white wine
2 oz butter
½ pt chicken stock
2 tablespoon double cream
2 tablespoon seasoned flour
1 clove of garlic
2 teaspoons cornflour
2 teaspoons tomato puree
1 tablespoon parsley
1 bouquet garni
Extra parsley
Salt and pepper, to taste
Cover the rabbit with seasoned flour and fry in butter, browning on all sides. Add the stock, wine and tomato puree. Bring to a boil. Next, add the bouquet garni, crushed garlic clove and season with salt, pepper and parsley to taste. Reduce the heat and cook for about 1 ½ – 2 hours or until meat is tender. Place rabbit on a serving dish, keeping warm. Remove the bouquet garni and transfer sauce to a saucepan. Mix the cornflour and cream, stirring into the sauce until thick. Pour sauce over rabbit and garnish with parsley if desired. Your guests will be wowed by this rabbit stew recipe.
