Wild rabbit stew on Cous cous

My failures with the rabbit has been countless. The dish always ends up too dry or tasting like paper and me ending up in tears of desperation! So I decided to braise the rabbit in a slow cooker this time. Plus, the pressure was ON and this time, I cannot fail as Mister and especially his visiting brother were expecting a nice homey meal from me.

Disclaimer: Please use the measurements that I have stated as a guide. I am one of those people that uses pinches & handfuls instead of teaspoons or cups. And just to quote from Rick Stein (The French Odyssey), he says that “Cooking is not chemistry, it’s intuition.”

Stew rabbit

Stew rabbit

Rabbit stew:

  • 1 whole wild rabbit
  • Seasoned flour (freshly grounded coriander seeds & cumin, tumeric, paprika, salt, pepper)
  • 1 small brown onion
  • 2 celery stalks
  • 1 medium carrot
  • 3 cloves of garlic
  • 6 streaky bacon
  • Parsley
  • Tomato paste (1 sachet)
  • 3/4 cup Marsala
  • Chicken stock

Method:

  1. Chop the whole rabbit into smaller pieces or you can choose to get the butcher to do it for you
  2. Heat the pan with olive oil. Coat the rabbit with the seasoned flour and brown them in the frying pan
  3. Chop onions & dice carrots and celery sticks
  4. Remove the browned rabbits pieces and put it aside. Add a little more olive oil to the pan.
  5. Add the diced streaky bacon and when it starts to brown, add the onions, carrots & celery and saute till the bacon is crispy & the vegetables are soft.
  6. Deglazed the pan with the Marsala & add a little chicken stock and the tomato paste once the marsala has been boiled down
  7. Turn on the slow cooker to high, add the brown rabbits pieces and pour the pan mixture on top. Add the remaining stock till it covers the rabbit pieces.
  8. Check the seasoning and add according to taste
  9. 4 hours of slow cooking on high
  10. Add roughly chopped parsley just before dishing out

To accompany the rabbit, I decided to make a light and simple cous cous dish.

Cous Cous

Cous Cous

Cous Cous

  • 300 grams cous cous
  • 1 small red onion
  • Nut mix (crushed almonds, sunflower & pumpkin seeds)
  • A very small knob of butter
  • Parsley

Method:

  1. Pour out about 300 grams of cous cous or your desired amount. Add boiling water just enough to over the cous cous. Place a plate on top of the bowl and leave it for 5 mins
  2. Thinly slice the red onion
  3. Crush the blanced almonds and lightly brown it in a small pan with sunflower & pumpkin seeds
  4. Uncover the plate, add the knob of butter, salt & pepper. Use a fork to fluff up the cous cous
  5. Add the sliced red onion, chopped parsley & nuts to the cous cous and stir through
  6. Serve with hot rabbit stew

** This recipe serves 3

This dish has a very nice rounded sweetness in the broth. It really worked with the cous cous. Nice play of texture with the crunch of nuts, fresh herbs & sliced onions and biting into moist and tender morsels of rabbit and bits of bacon.

And please feel free to share your recipe here or post a link to the recipe. Happy cooking!! :)