Rabbit Stew: History and How to Cook it

The joy of hunting is found during the thrill of stalking and eating your prey. The exhilaration and expectation of a tasty meal is often what keeps hunters going. While it doesn’t always result in a successful haul, the feeling of achievement is overwhelming when you do get that prized animal onto your plate.

Nothing beats hunting, preparing and cooking your prey and one of the most delicious dishes that come from a successful hunt is a trusty rabbit stew.

History

Rabbit stew, also called a hare stew when hare is used instead, stems as far back as the 14th century. It was first published in “The Forme of Cury,” detailing the recipe and it’s cooking methods. It has become a traditional dish of the Algonquin people and has been a staple cuisine in the Greek Islands ever since it’s introduction.

Today, there are various regional variants to a rabbit stew but the basic recipe hasn't changed much over the centuries. Either way, they are all equally delectable.

How to Cook a decent Rabbit Stew

Before you start cooking rabbit stew, here are the ingredients you should gather:

• plain flour
• thyme, both dried and fresh leaves
• sea salt and ground pepper
• butter
• sunflower oil
• large rabbit or two small rabbits, jointed into 8 pieces
• smoked bacon
• onions
• dry cider
• chicken or vegetable stock
• bay leaves
• chantenay carrots
• frozen peas

 

Procedure

1. The first thing you need to do is to mix flour, thyme, a pinch of salt, and a lot of ground black pepper in a big freezer bag. Put the rabbit portions into the mixture and shake until covered thoroughly. Place the coated meat on a plate.
2. Prepare a frying pan where you’ll melt butter with one tablespoon of oil over medium heat. Fry the rabbit until it becomes golden brown. Separate the leg portions from the saddle pieces, and set aside the latter for further cooking later while you preheat the oven to 170C.
3. Start cooking the bacon this time on the pan until crisp and brown. After which, put that and the leg portions of the rabbit on a casserole dish. Add a little oil to the frying pan and fry the onion until lightly brown. Mix that to the casserole, plus the remaining flour in the freezer bag and stir.
4. This time, pour half of the cider on the pan and stir using a wooden spoon. Let it simmer and then add it to the casserole, along with the rest of the cider and stock. Put in the bay leaves as well while stirring, and then cover and allow it to cook for about 45 minutes.
5. Remove the casserole from the oven as you put in the carrots and the saddle pieces. Mix well so that the mixture coats the meat, and then put the casserole back in the oven. After an hour, you will know that the rabbit is ready when you can see the meat sliding off the bones.
6. Once you notice the meat is already tender, remove any fat on top of the mixture and then transfer the casserole to the hob. Cook it until it gets to a thickened consistency, then add the frozen peas. Season it with ground black pepper and salt, and you’re good!

And that’s how you cook a rabbit stew. Ready to go for a hunt?