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.”
- 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
- Tomato paste (1 sachet)
- 3/4 cup Marsala
- Chicken stock
- Chop the whole rabbit into smaller pieces or you can choose to get the butcher to do it for you
- Heat the pan with olive oil. Coat the rabbit with the seasoned flour and brown them in the frying pan
- Chop onions & dice carrots and celery sticks
- Remove the browned rabbits pieces and put it aside. Add a little more olive oil to the pan.
- 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.
- Deglazed the pan with the Marsala & add a little chicken stock and the tomato paste once the marsala has been boiled down
- 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.
- Check the seasoning and add according to taste
- 4 hours of slow cooking on high
- Add roughly chopped parsley just before dishing out
To accompany the rabbit, I decided to make a light and simple cous cous dish.
- 300 grams cous cous
- 1 small red onion
- Nut mix (crushed almonds, sunflower & pumpkin seeds)
- A very small knob of butter
- 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
- Thinly slice the red onion
- Crush the blanced almonds and lightly brown it in a small pan with sunflower & pumpkin seeds
- Uncover the plate, add the knob of butter, salt & pepper. Use a fork to fluff up the cous cous
- Add the sliced red onion, chopped parsley & nuts to the cous cous and stir through
- 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!!