Stewed Rabbit with Balsamic Vinegar and Parsnip Purée

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is another simple, gently cooked dish. It requires little extra liquid apart from the balsamic vinegar and a small amount of concentrated meat glaze.


  • 2 small rabbits, each jointed into 6 pieces
  • salt and pepper
  • 1 tbsp caster sugar


Season the joints of rabbit and sprinkle with the sugar, turning them over with your hands to ensure an even coating. Heat the clarified butter in a large heavy-bottomed, shallow, stew pan. Gently fry the rabbit until the sugar has caramelised and turned the pieces of rabbit a rich, mahogany brown. Do be careful as the sugar burns easily. Tip off any excess butter and add the balsamic vinegar a