Rabbit Stew

 

 

(Serves 4)
 
1.5kg Rabbit Forequarters
3 tbsp Olive Oil
3 tbsp Diced Garlic
300g Mushroom Sliced
1 cup white wine
1 large carrot
2 marrows
1 large onion
2 tbsp HP sauce
1 tbsp mustard
3 basil leaves
Fresh rosemary sprig
salt & pepper to season
 
NB. Items in bold are available from MF Outlets.
 
Heat olive oil in a large stew pot. Season rabbit forequarters with salt, pepper & rosemary and cook over medium heat (in batches if necessary), brown on all side, when ready transfer them to a plate.
 
In the same stew pot cook garlic and onions until brown and softened. Meanwhile dice the carrots and marrows in small pieces and transfer them to pot, add mushrooms and cook for 5 minutes until tender. Add mustard and hp sauce and stir for 1 minute. Add white wine and leave to evaporate for few seconds. Add chicken stock and basil leaves. Stir well and simmer for 10 minutes.
 
Finally you can transfer rabbit forequarters into the sauce and cover with lid, let simmer for 20 minutes over a low heat.