Hunterstyle Rabbit Stew

Name: Hunterstyle Rabbit Stew
Ingredients: 1 rabbit, cut into portions; 30 ml (2 tablespoons) olive oil; 12 rashers of bacon, chopped; 1 onion, chopped; 3 cloves garlic, finely chopped; 1 x 400g tin Italian tomatoes chopped; peel of 1 orange, cut into julienne; 60 ml (4 tablespoons) red wine; 5 ml (1 teaspoon) dried thyme; salt and pepper to taste; 125 ml (1/2 cup) cream; 45 ml (3 tablespoons) Italian parsley, chopped

At long last we’re settled in our new home in Boston. Everything we do is an adventure and I was so excited to try my hand at preparing the domestic rabbit I bought at a friendly butcher. He gave instruction on how to prepare this delicious stew and it was very well received by my sons. We served it with pasta but ended up mopping up all the juices with crusty bread.

Published 26 August 2021

Method

Preheat the oven to 180 º (350 ºF).
Brown the rabbit portions in batches in the olive oil. Set aside.
Fry the bacon in the frying pan and set aside.
Brown the onions in the frying pan and add the garlic, tomatoes, orange peel. Red wine and dried thyme. Simmer for 10 minutes and season to taste with salt and ground black pepper. Stir in the cream.
Place the rabbit and bacon into a casserole dish and pour the sauce over. Cover the dish and bake in the oven for 1 hour. Remove the lid and return to the oven for 15 minutes. Scatter with the parsley and serve with buttered noodles.