Rabbit, Beef and Root Vegetable Stew

 

Rabbit beef and root vegetable stew

Rabbit stew is a comfort dish I will forever associate with childhood, specifically when my Gran would make a simple but delicious stew from freshly hunted rabbit, mutton from the local butcher's shop, carrots and onions. The ingredients in this dish of my own creation may be somewhat different but the technique and principles are largely the same and the warming sensation this provides, particularly on a cold, Winter's evening, is quite sublime.

Cook Time

Prep time: 10 min

Cook time: 1 hour 30 min

Ready in: 1 hour 40 min

Yields: 2 servings

Ingredients

• 1 cleaned and portioned rabbit
• 1/4 pound/125g piece of boiling beef (short rib/flank), bone in
• 2 medium carrots, topped, tailed and sliced into discs
• 1 medium leek stem, sliced into discs
• 1 teaspoon dried thyme
• Salt and black pepper
• 3 pints cold water
• 2 medium baking potatoes, peeled and chopped to 1.5-inch/3.5cm chunks
• 1 small Swede turnip/rutabaga, peeled and chopped to 1.5inch/3.5cm chunks
• 1 tablespoon freshly chopped parsley to garnish
• 1 large French baguette, cut into thick slices, to serve (optional)

Portioned rabbit ready for stewing

I had to clean, skin and portion the rabbit used in this recipe. I will assume that the rabbit you use has already been cleaned and skinned but it may not have been portioned. If you are buying it from a butcher or wild game dealer, you can of course ask them to portion it for you but the process is not particularly complicated.

You can use a sturdy chef's knife for this job but I prefer to use a Chinese style cleaver. Whatever you are using, make sure of course that it is razor sharp.

I like to start by removing the hind legs. Lay the rabbit flat on a chopping board, back uppermost, and carefully cut through the flesh surrounding the joint between the first hind leg and the rabbit's body. Lay the cleaver/knife down, grab the leg in one hand and the body in the other and bend the leg in the opposite to natural direction to pop it free at the ball joint. Take the cleaver and cut away any still attached flesh and lift the leg free. Repeat for the second hind leg, and subsequently, the two, smaller fore legs.

Turn the rabbit over and cut through the flesh at the joint between the rib section and the saddle. Hold the ribs in one hand, the saddle in the other and bend back to snap the bone. If necessary, you can chop through the bone with your cleaver, but if doing so, be very, very careful not to chop through a part of you at the same time! Perform a similar operation at the joint between the saddle and the tail bones and your rabbit is portioned and ready for cooking.

Note that while I do often use the rabbit ribs in my recipes (especially in the slow cooker) as there is a little bit of meat on there, I chose not to in this instance, as the meat was served entirely on the bone.

Rabbit and beef is put on to boil

Method

You will need a large soup or stock pot for this recipe. Start by adding the rabbit, whole piece of beef, the carrots and the leek to the pot. Season with the thyme, salt and pepper before pouring in the water and putting on to a high heat until a simmer is achieved. Adjust the heat to maintain the simmer for an initial 45 minutes.

Potato and Swede is added to rabbit stew

Add the diced potato and Swede turnip to the pot, carefully stir turn it around and simmer for a further and final 45 minutes.

Cooked boiling beef

Use a metal skewer to check that the rabbit thighs are tender before using a slotted spoon to left the beef only from the pot to a suitable plate or wide bowl. Two forks can then be used to separate the beef from the fat and bone. Discard the fat and bone, roughly shred the meat with the forks and return it to the pot. Carefully stir it through the stew. Taste and adjust the seasoning if necessary.

Stewed rabbit, beef and vegetables

A large slotted spoon is best used to lift all the meat and vegetables to an appropriate serving dish. A few ladles of the stock should then be drizzled over the top to keep the meat moist before the stew is garnished with the chopped parsley and served.