Friday, 13th January 2012We've had whole rabbits available in the supermarket lately, so I got one for this stew (The Cook Book p251), although I put in more things than the basic recipe calls for.
Flour the rabbit pieces and brown them in butter, remove from the pot and brown bacon and onions, then put the rabbit back. Add a good deal of red wine, some chopped tomatoes and tomato puree. Simmer for 90 minutes and add mushrooms, prunes and leeks after an hour or so. Then raise the heat a little, add dumplings and cook covered for another 20 minutes.
I served sauteed potatoes cut like thick chips, but I burnt the butter before they went in, so I had to use duck fat instead, which turned out rather well!