- 2 tbsp vegetable oil
- 1 whole rabbit, cut into 6 pieces (get your butcher to do this)
- 200g smoked bacon lardons
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 3 carrots, cut into small pieces
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 onions, cut into small pieces
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 celery sticks, cut into small pieces
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tbsp plain flour
- 300ml light ale
- 2 bay leaves
- ½ bunch thyme, a few sprigs reserved to garnish
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 700ml chicken stock (fresh if possible)
- 500g podded and peeled fresh broad bean (or use frozen)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.
Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.
Stir the broad beans through the stew 5 mins before serving.