Rabbit has not been popular for many years probably due to the onset of Myxomatosis, however it can now be bought farmed.
Farmed rabbit is more tender than wild rabbit, and has a more delicate flavour. In this recipe I have cooked it in beer, as this also makes it more tender.
It was expensive, but worth it, as I was very pleasantly surprised by the result and the way the dumplings soaked up the gravy from the stew. This gravy was rich, smooth, and tasty, and the rabbit was so tender with the meat falling off the bone.
It was also far cleaner than a chicken with absolutely nothing to take off or clean before cooking. There was no fat or gristle, and it turned into a most delightful meal.
: 30 minutes
: 2 hours
: 5 servings
(get the butcher to cut it into pieces)
1 375 ml bottle Tooheys Old
Dob of butter
4 rashers bacon or proscuitto, cut into pieces
1 sprig of rosemary
½ onion, cut in half
200 g mushroom, cut in half
2 cups chicken stock
FOR THE DUMPLINGS
200 g self raising flour
100 g butter
½ bunch of chives, finely chopped
The bubbling in the photo is caused by the beer!
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