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Cute Stew

A community recipe by

Not tested or verified by Nigella.com

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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 ounces red wine
  • 25 fluid ounces 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 !

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