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CUTE STEW

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I know I know rabbits are too cute to eat, however along with that other "cute" meat(lamb) it is deeeelicious. In this recipe I take Nigella to heart when I say don't measure and use whatever you have in your fridge/cupbooards. I have in the past substituted the chorizo for black pudding, left the beans out altogether, and even the chilli. However this has been my most successful version yet - recommended by most verciferous culinary critic - you know who you are ! I use that ever maligned piece of kithen eqipment the "slow cooker " for this, it seems to enable the critic to dip in when the mood takes him and allows the flavours to develop, however I have used the more modern stove top method for you all. - enjoy with home made bread/or something that looks homemade and a glass of something cold /warm or room temp it really is that forgiving. This concoctin - for want of a better word , may seem a strange summer recipe - but it seems to suite the light evenings - its a cross between a soup and a stew and would be great in the winter months along with mashed root veg. By the way I buy my rabbit from the local farmers market - but most good butchers shouls have or get it for you.

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Ingredients

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  • 1 rabbit
  • 1 bouquet garni
  • 4 medium tomatoes (quartered)
  • 3 red onions (quartered)
  • 1 chorizo (finely chopped)
  • olive oil
  • 1 can cannellini beans
  • 300 ml red wine
  • 700 ml chicken stock
  • 1 pinch of dried chilli flakes
  • 1 pinch of Maldon salt
  • 1 pinch of pepper
  • cornflour (for thickening)

Method

  1. First of all roast the tomatoes, onions and garlic in Olive oil and the chilli flakes until sweet and golden.
  2. In a large heavy based pan fry the chorizo in a little olive oil to release the paprika and oil - remove and reserve.
  3. In the red tinged oil fry the rabbit portions until browned - adding a little more oil if you think you need to. Again remove and reserve along with the chorizo.
  4. Deglaze the pan with the red wine reintroduce the rabbit and chorizo along with the beans, bouquet garni, beans, tomatoes onions and garlic ( which you should squeeze from it's skin).
  5. Add the chicken stock and bring to the boiled reduce the heat to the lowest possible and leave to stew for 1 hour. At this point remove the rabbit portions and remove the meat from the bones, fiddly but essential, rabbits have little bones and I don't want to be responsible for you choking to death, much more the love of you life !
  6. Return the rabbit meat to the pan, add the cornflower mixed with water ( as much as you feel it needs it's your shout) and cook for another 30 mins - 1 hour or as long as you like really. Season to taste. Enjoy we do !

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