Rabbit Stew - Hobbit Style
Serves Two.
1 wild rabbit, skinned and jointed
125g salted pork belly or pancetta, cut into chunky cubes
1 tbsp olive oil
1 onion, thickly sliced
2 carrots, cut into 4cm lengths
2 celery sticks, cut into 4cm lengths
2 bay leaves
A sprig of thyme
250ml dry cider
1 tablespoon honey
Salt to taste.
Heat the olive oil in a large, heavy-based frying pan. Gently fry the pork belly until it is lightly browned and the fat runs.
Transfer the pieces of meat to a casserole but leave the frying pan on the heat.
Now brown the rabbit joints in the same pan, in batches, transferring them to the casserole as they are done.
Finally, sweat the onion in the same pan but do not allow it to colour. Transfer to the casserole when soft and translucent.
Add the carrots, celery, bay leaves and thyme to the casserole.
Push everything around so it is fairly tightly packed, then pour over the cider. Add a little water if necessary to cover the meat.
Add the honey and season with salt and pepper.
Bring to a simmer and cook, covered, at a very low, tremulous simmer, for about 1¼ hours, until the rabbit is completely tender.
Mix in some cream (optional).
Serve with bread.
* Recipe taken from Hugh Fearnley-Whittingstall *
* Title of post taken from The Lord of the Rings *
