Rabbit Stewed in Gooseberry Champagne

Name: Rabbit Stewed in Gooseberry Champagne
Yield: Serves about 8
Cuisine: United Kingdom
Ingredients: 1 bottle gooseberry champagne or any dry home-made fruit wine; 3 wild rabbits, jointed, giblets reserved; 1 oz (25 g) butter or bacon fat or pork fat; 1 sprig fresh thyme; Flour; 10 oz (300 g) Mixed onions and carrots, diced; 6 oz (175 g) streaky bacon, diced; 2 bay leaves; 1 rounded tablespoon chopped parsley; Salt and pepper; 2 tablespoons tomato purée

Preparation info

Serves about
8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Margaret Vaughan at the Settle in Frome invited me to a friendly cooking competition: she cooked Cod’s Cheeks and Tongues, and I chose rabbit and created this simple dish using a bottle of her gooseberry champagne (which is, in fact, commercially available from her).

Ingredients

3 wild rabbits, jointed, giblets reserved
Flour
1 oz (25 g) <

Europe
United Kingdom
Frome
Stew
Main course

Method

Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about 10 minutes till they are golden brown. Season the rabbit with salt and pepper. Now add the herbs and tomato purée, and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil