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By: Sarah    Date: 09/26/14

Rabbit stew

By: Sarah Date: 09/26/14 Category: Recipes


Farmhouse cooking at its seriously tasty best. Serves 6-8.


2 rabbits, jointed

6 tbsp olive oil

4 cloves of garlic, crushed

1 sprig fresh rosemary

2 bay leaves

568ml/1 pint dry white wine

Half lemon, juice only

55g/2oz seasoned flour

1 onion, sliced

1 celery stalk, sliced

8 anchovy fillets in oil

85g/3oz capers



Place the rabbit pieces into a large bowl and add three tablespoons of olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice.  Stir until well combined, then cover and marinate in the fridge overnight.

Preheat the oven to 170C/325F/Gas 3.

Remove the rabbit pieces from the marinade (reserve marinade) and pat dry with kitchen paper.  Dust the rabbit pieces in the seasoned flour and shake off any excess.

Heat the remaining olive oil in a large pan over a medium heat.  Add the rabbit to the hot oil and fry for 4-5minutes or until golden brown all over.  Transfer the rabbit to an ovenproof casserole dish.

Pour the reserved marinade into the casserole with the rabbit.  Add the onion and celery and cook in the oven for 45 minutes, or until the rabbit is tender.  Add the anchovies and capers and cook for another 15 minutes.