Herbed wild rabbit stew

Prep time: 30 min

Cooking time: 45 min

Feeds x 6 people

What you'll need

  • 2 wild rabbits jointed
  • 150g pancetta
  • 1 bunch baby carrots
  • 3 sticks celery diced
  • 8 whole golden shallots peeled
  • 5 garlic cloves
  • Fresh thyme sprigs
  • 1 bottle dry white wine
  • 200g butter
  • 3 tbs mustard powder
  • 3 tbs plain flour
  • Salt and pepper for seasoning

How to cook it

Joint and section the rabbits ready for cooking. Dust the rabbit pieces with flour and mustard powder.
In a heavy based casserole dish on high heat place 100g of the butter until foaming. Begin to brown the rabbit pieces, once the rabbit has been browned remove from heat and set aside in a bowl.
In the same pot, add diced pancetta, the whole garlic cloves and whole peeled shallots, pan fry for 5 minutes. Return the rabbit to the casserole dish along with the carrots and celery. De-glaze the pan with the white wine, bring to a mild simmer for 45 minutes or until the rabbit is tender. Add some water if the liquid is getting too low while simmering.
Serve with gourmet lettuce and snow pea sprouts to freshen up the dish.