I’ve been begging my peep to make me one of my favourite dishes! I love rabbit stew and when she makes it I really think of Spring right around the corner.
Now I know that some people have such an aversion to rabbit and I can understand why, they’re pretty cute to chase. But if you live here in Europe it’s a pretty common meat to cook with, and readily available from market stalls, fancy restaurants and butchers. In fact in Switzerland and France you can pick up rabbit at your local supermarket along with the rest of your groceries.
If you’ve never had rabbit I suggest you try it. It’s actually really good and pretty tasty. It’s versatile too.
- 1 rabbit
- 2 cups of water
- 1/2 cup
- 3/4 cup chopped carrots
- 1 apple
- 1/3 cup of chopped fresh parsley
- glug of vegetable oil
- Cut the rabbit into pieces
- Heat the oil in a large saucepan over medium heat; cook the rabbit, in the hot oil until the the rabbit is brown and sealed.
- Stir in the water. (enough to cover)
- Simmer for about an hour
- Remove rabbit and debone. The meat should fall off the bone quiet easily.
- Add the rice, carrots, peas, and rabbit meat back into saucepan. Pour enough water over everything until covered.
- Bring stew to a boil; reduce heat to low and allow to simmer until the rice is completely cooked through, about 20 minutes.
- Add about 1/3 of cup of fresh parsley, cool and serve!
note: Can be frozen and also mixed with your favourite kibble.