Rabbit Stew is a traditional Old English dish that has always been popular with country folk.
3lb chopped rabbit
1/2lb chopped bacon
2 chopped onions
1lb sliced mushrooms
1lb sliced carrots
2lb diced potatoes
1 chopped garlic clove
1 teaspoon salt
2 tablespoons ground black pepper
1/2 pint red wine
1/2 pint chicken stock
1 bay leaf
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon parsley
1 lemon – juice and grated rind
1/4 pint fresh cream
2 tablespoons corn starch
1. Mix the flour, salt and pepper in a large bowl.
2. Brown the bacon on high in a large pan on the stove. Remove and drain on kitchen paper. Keep the fat.
3. Place the rabbit meat in the hot bacon fat and stir until evenly brown. Remove and place on kitchen paper. Keep the fat.
4. Lightly brown the potatoes and carrots in the hot fat. Add mushrooms, onions, and garlic clove. Stir continuously for five minutes.
5. Add the wine, chicken stock, bay leaf, rosemary, and thyme. Bring to the boil.
6. Return the bacon and rabbit to the pan. Reduce to a low heat. Cover and simmer until the rabbit is tender (1 – 2 hours).
7. Remove the bay leaf. Mix the cornstarch with a little water to form a smooth paste and stir in slowly to thicken the stew. Add the parsley, lemon juice and rind. Blend in the cream just before serving.
* For a sweeter tangy stew, add 2 tablespoons of jam or marmalade with the wine and chicken stock.