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LOCATION: Recipes >> Variety Meats >> Rabbit Stew 01

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Rabbit

1 hare (rabbit will do) jointed,
blood from the hare/rabbit or 4oz sliced pig's liver
1pint beef stock
2 onions
fresh thyme and rosemary
2 slices brown toast sprinkled with mixed spice
6floz red Wine

Bouquet garni, made from:
6 parsley stalks,
4 cloves,
2 blades mace

1/4 tsp ground ginger
salt to taste
1tbsp red wine vinegar

Discard the foot joints and any flaps of skin. Separate the flesh
from the rib-cage. Put the meat in a stew-pan with the blood (or
liver) and all the stock, and cook gently for 15 or so minutes.
Meanwhile, peel and chop the onions, chop the thyme and rosemary
and steep the toast in the wine.

Remove the meat from the pan and strain the stock, discarding the
liver if used. Rinse the meat in cold water. Return the stock to
the pan with the onions, herbs and spice bundle. Stir in the soaked
toast and wine, lastly add the meat with the rib-cage on top.
Cover and cook gently for 2 hours, until the meat is tender.

Just before serving, blend the ginger and salt into the vinegar
and stir them into the sauce.

Serve hot.

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