Dave's Free Press: Cooking

in which I try not to poison you too much


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Sun, 21 Mar 2010

Ahhhh ... rabbit stoo

Brown your quartered rabbit in lard, then gently simmer for ages with the lid on (so the liquids don't reduce) in a saucepan with a pint of dark ale, a tin of chopped tomatoes, an onion, a few cloves of garlic, a handful of sage, and some black pepper. Top up with pork stock until the rabbit is just covered. Once the meat is cooked, remove the quarters and strip the meat from the bones. Return the meat to the pan and continue to simmer with the lid off until the liquid has reduced to gloop. Serve with mashed taters.

Keep the bones to make stock.

Posted at 20:06 by David Cantrell
keywords: rabbit | stoo
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