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Rabbit Stew Recipe

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This recipe for Rabbit Stew is from WWII Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 whole rabbit, jointed
•1 tbsp vinegar
•1 oz (25g) plain flour
•pinch salt and pepper
•1-2oz lard or dripping
•2 bacon rashers, with rinds if possible
•2 medium onions, sliced
•3 medium carrots, sliced
•1 pint (600ml) water or stock
•1 cooking apple
•optional: fresh parsley
Directions:
Directions:
1.Put the rabbit into the cold water and vinegar for 30 minutes to 1 hour
2.Strain and pat the rabbit pieces dry
3.Mix the flour with salt and pepper, flour the rabbit pieces
4.Trim the rind from the bacon and add it to the lard in a frying pan
5.Brown the rabbit pieces, for about 10 minutes
6.Peel and core the apple and grate it
7.Peel and chop the carrots, onions and bacon
8.Using the fat from the frying pan, gently cook the onions, carrots, apple and bacon for 5 minutes
9.Add the stock and herbs, if you are using them, and bring to the boil, stirring to thicken
10.Turn the heat down and simmer for 30 minutes
11.Historically, the dish would then be put in a hay box for 4-5 hours. You can however continue to cook gently on the hob for another 30 minutes
12.Serve hot with seasonal vegetables

 

 

 

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