VanRoy Posted September 5, 2008 Report Share Posted September 5, 2008 hi can anyone give me a good old english recipe for rabbit stew/caserole. Quote Link to comment Share on other sites More sharing options...
hodge911 Posted September 5, 2008 Report Share Posted September 5, 2008 have a look at my rabbit pie recipe just leave the pastry off Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 8, 2008 Report Share Posted September 8, 2008 Rabbit Pie and leave out the pastry. LS Quote Link to comment Share on other sites More sharing options...
sambu13 Posted September 8, 2008 Report Share Posted September 8, 2008 id agree with that, if you have some old carcases in the freeer make a stock from them and add that too!mabey a teeny bit of thyme? Quote Link to comment Share on other sites More sharing options...
Axe Posted September 9, 2008 Report Share Posted September 9, 2008 This recipe sounds delicious: http://uktv.co.uk/food/recipe/aid/580881 Morrocan Rabbit Stew: http://uktv.co.uk/food/recipe/aid/572424 A stew of old england: http://uktv.co.uk/food/recipe/aid/592740 One shot, one pot, rabbit: http://uktv.co.uk/food/recipe/aid/515120 Theres quite a few receipes on that site, have a look about. Search on rabbit and you'll get page after page of mouth watering ideas. :look: Quote Link to comment Share on other sites More sharing options...
the_commoner Posted September 9, 2008 Report Share Posted September 9, 2008 don't know if its old english but i can give u mine for what its worth, always does me well enough 1 jointed rabbit 1 onion 3 or 4 potatoes carrots celery peas veg stock cube 1 spoonful of marmite / bovril salt pepper fry the rabbit to brown off the outside, a few mins is more than enough put into a caserole pot add potatoes, carrots, onion, celery and peas add water and bring to boil add veg stock and mamrmite / bovril and simmer for a couple of hours you may get a 'skum' on the top of the water while its simmering, skim this off serve with thick sliced buttered white bread Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 9, 2008 Report Share Posted September 9, 2008 This recipe sounds delicious: http://uktv.co.uk/food/recipe/aid/580881 What a great find. :look: Nice one Axe - that sounds scrumptious. LS Quote Link to comment Share on other sites More sharing options...
peter-peter Posted September 9, 2008 Report Share Posted September 9, 2008 (edited) 1 jointed rabbit 1tbs plain flour salt pepper oil to fry 2tsp sweet paprika 1 tsp curry powder a stick of celery.sliced 2 carrots sliced 2 medium potatoes. diced a good cupfull of shallots. 1 cup of chicken stock. 1/2 bottle of white wine 2 tbs brandy. a small bunch of thyme, method. put the flour salt and pepper in a polythene bag add the rabbit bits and shake well to coat put a good drop of olive oil in pan and fry rabbit on all sides until well browned add the brandy and set it alight keep your head back when flames have gone out set aside the rabbit into a casserole dish with a lid. next add more oil and fry the shallots carrots celery and potatoes. when they start to brown put them in the casserole dish. in the remaining oil fry the paprika and curry powder for 1 minute the add the chicken stock and wine. boil to reduce by half then add to the casserole with the thyme cover and cook in oven. gas mark 4 for about 45 mins have a look at 30 mins to make sure it isn't too dry add a drop more stock if it needs it. Edited September 9, 2008 by peter-peter Quote Link to comment Share on other sites More sharing options...
Zapp Posted September 9, 2008 Report Share Posted September 9, 2008 (edited) 1-2 jointed rabbits 500g smoked bacon or lardons Dry cider (1.5-2 litres should do) 3 sticks celery 3 big carrots 2-3 big onions Knorr chicken stock cubes English mustard Honey Thyme Flour 1. Fry the bacon/lardons in a frying pan, add them to your stockpot when browned. 2. Dust the rabbit with flour, fry in the bacon fat in the frying pan 3-4 bits at a time till browned. Add to stockpot. 3. Chop carrots, celery and onions and add to stockpot. 4. Add a generous handfull of dry thyme or a good bunch of fresh to the stockpot. Now for the variables.. If you are using a slow cooker, add the cider 1 pint at a time until the meat and veg is barely covered. Remembering how much cider you put in, add the following: 1 stock cube per pint, 1 tablespoon mustard per pint 1 tablespoon honey per pint. Switch onto the low cook setting for 5-8 hours, depending on how young your rabbits are. ************************ If you are using a pan on the hob, add the cider and bring to a simmer, then mix the stock cubes, mustard and honey using the same proportions. Once this is is done, simmer until the rabbit is tender (1-4 hours depending on the age of your bunnies). ************************ Toward the end of either method, check for seasoning. You can add salt and pepper, or more honey and mustard depending on how you want it to taste. You can also reduce this sauce (strain it first!) to thicken it, and add cream for a posh stew. A sauce made with the addition of a few chicken bones and some skin (removed at the end), and then reduced makes a good pie filling. Put some herb dumplings in too! Serve with mash and boiled cabbage. Yummy! ZB Edited September 9, 2008 by Zapp Brannigan Quote Link to comment Share on other sites More sharing options...
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