The River Cottage Meat Book
Rabbit Stew
Page 316
Cuisine: English/Scottish | Course Type: Main Courses
Tags:
Single Review Display
Sovay from Northern England,
Simple but delicious, though I prefer a bit more body to the sauce so would probably add a little flour next time. I tried both the basic recipe and the variant with reduced sauce and added mustard and cream (I used creme fraiche rather than double cream); both were very good, and I'd probably include the mustard even if I wasn't also going to add the cream.
I also (as suggested) used the bacon and veg strained from the sauce in a soup - I boiled the ends of 3 packets of pulses (red lentils, green lentils and oily toovar dhal) in stock until the red lentils and toovar dhal formed a puree, then added the reserved veg and bacon along with a finely shredded small leek, a couple of large chopped mushrooms and the zest and juice of half a lemon and simmered until the leek and mushroom were cooked.
(edited 11th November 2013) (0) comment (0) useful
Login or register to add your own review of this recipe.