Rabbit Stew

Name: Rabbit Stew
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 2 rabbits: you need the bones, legs, shoulders and trimmings; 4 stalks celery; 2 bay leaves; Small bunch tarragon; Salt and pepper; Small bunch dill; 1 white onion; 100 ml (3½ fl oz) double cream; 1 leek; 25 g (1 oz) good oil; 4 sprigs thyme; 4 sprigs rosemary; ½ bulb garlic; 1 litre (1 quart) brown chicken stock – pouch stock works well for this; 4 carrots

Preparation info

Makes
4
Portions

Difficulty
Medium

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This recipe is brilliant for using up the legs and shoulders of wild rabbit (perfect if you have any leftover from the roast loin of rabbit recipe. Wild rabbit can sometimes be a bit tough, so a long and slow cookery method is perfect.

Ingredients

1 leek
1 white onion
4 carrots
4

Europe
United Kingdom
Stew
Scotland
Gluten-free

Method

For this recipe, we are going to use half of the vegetables in the long, slow cooking stage of the dish and the other half to finish it off.
Cut half of the vegetables roughly and place into a large pot with a little of the oil and slowly caramelise.
Place the rabbit bones, legs and shoulders into the oven and brown for 10 minutes at 180°C (350°F).