Stewed rabbit with broad beans
- Preparation and cooking time
- Serves 4
Use this rich game meat in a delicious light casserole with podded beans, bacon, light ale and thyme
- 2 tbsp vegetable oil
- 1 whole rabbit , cut into 6 pieces (get your butcher to do this)
- 200g smoked bacon lardons
- 3 carrots , cut into small pieces
- 2 onions , cut into small pieces
- 3 celery sticks, cut into small pieces
- 2 tbsp plain flour
- 300ml light ale
- 2 bay leaves
- ½ bunch thyme , a few sprigs reserved to garnish
- 700ml chicken stock (fresh if possible)
- 500g podded and peeled fresh broad bean (or use frozen)
- STEP 1
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.
- STEP 2
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.
- STEP 3
Stir the broad beans through the stew 5 mins before serving.