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Rabbit Stew with Raisins and Pine Kernels

1 1/2 pounds rabbit meat, off the bone
2 tablespoons olive oil
2 medium onions, peeled and sliced
1 stick of celery, chopped
2 tablespoons balsamic vinegar
5 fl oz game or chicken stock
5 fl oz red wine
a handful of seedless raisins
2 tablespoons pine kernels

Cut the rabbit meat into large chunks and dust with flour. The
easiest way to do this is to put the meat in a plastic bag, add
the flour and shake. Heat the oil in a pan and fry quickly, over
high heat, till golden at the edges. Transfer to a deep, ovenproof

Add the onions to the frying pan, with a little more oil if needed,
and fry till soft and golden. Add the celery and continue to cook
for 2 minutes, then add the vinegar, stock and wine. Bring to the
boil, add the fruit and nuts and scrape the bottom of the pan to
dislodge any delicious crusty bits into the sauce. Season with salt
and black pepper and pour over the rabbit.

Place in a preheated oven at 1800C/3500F/Gas Mark 4 and cook for
30-40 minutes till the sauce has reduced a little. Serve with mashed
potatoes and peas or wide noodles such as pappardelle.


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