youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Cute Stew

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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.

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.

Ingredients

Serves: 0

Metric Cups
  • 1 rabbit
  • 1 bouquet garni
  • 4 medium tomatoes (quartered)
  • 3 red onions (quartered)
  • 1 chorizo (finely chopped)
  • olive oil
  • 1 can cannellini beans
  • 300 millilitres red wine
  • 700 millilitres chicken stock
  • 1 pinch of dried chilli flakes
  • 1 pinch of maldon salt
  • 1 pinch of pepper
  • cornflour (for thickening)
  • 1 rabbit
  • 1 bouquet garni
  • 4 medium tomatoes (quartered)
  • 3 red onions (quartered)
  • 1 chorizo (finely chopped)
  • olive oil
  • 1 can cannellini beans
  • 11 fluid ounce red wine
  • 25 fluid ounce chicken broth
  • 1 pinch of red pepper flakes
  • 1 pinch of sea salt flakes
  • 1 pinch of pepper
  • cornstarch (for thickening)

Method

Cute Stew is a community recipe submitted by Dunkas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First of all roast the tomatoes, onions and garlic in Olive oil and the chilli flakes until sweet and golden.
  • In a large heavy based pan fry the chorizo in a little olive oil to release the paprika and oil - remove and reserve.
  • 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.
  • 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).
  • 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 !
  • 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 !
  • First of all roast the tomatoes, onions and garlic in Olive oil and the chilli flakes until sweet and golden.
  • In a large heavy based pan fry the chorizo in a little olive oil to release the paprika and oil - remove and reserve.
  • 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.
  • 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).
  • Add the chicken broth 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 !
  • 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 !
  • Tell us what you think