Rabbit Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 1 × 3 lb (1.5 kg) wild rabbit, jointed, liver reserved
  • Lard or bacon fat
  • Salt</


Brown the rabbit joints in the fat in a flameproof casserole and season with salt and pepper. Lower the heat and add the onion, rosemary and bay leaf and cook for 5 minutes. Add the cider and a pinch of sugar. Increase the heat, bring the liquid to the boil and simmer for 4 minutes or so. Lower the heat, cover the casserole and simmer for 45 minutes or until the rabbit is tender.