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Rabbit stew

From The Peoples Cook Book (book slide)
Andrew Naylor flavours this rustic casserole with beer, mustard, garlic and ginger with the addition of sultanas for a fruity twist

Rabbit stew

Method

1. Preheat the oven to 150C/gas 2.

2. Heat half of the oil in a large ovenproof casserole over a medium heat. Once it is hot, add half the rabbit pieces and brown them all over. Remove them from the dish, and brown the rest of the rabbit in the remaining oil. Set aside.

3. Add the bacon and salami to the casserole and fry them until golden brown. Return the rabbit to the pan, lower the heat and add the beer.

4. Add the carrots, celery, shallots, mustard, bay leaves, garlic, ginger and sultanas and bring to the boil, stirring once or twice. Reduce the heat until the liquid just simmers, then cover the casserole, put it in the oven and cook for 3 hours.

5. Check the casserole just before serving - if you think the gravy is a little thin, thicken it gradually adding the flour mixed with the butter. Slowly add this to the sauce, mixing well between each addition, checking as you go. Taste for seasoning and serve.

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Serves: 6-8

Prep: 10 min
Cook: 3 hrs 30 min

Ingredients
4 tbsp Olive oil
2 wild rabbits, jointed
4 rashers dry cured Bacon, cut into 1cm strips
150g Milano salami, chopped
600ml beer
200g Carrots, cut into chunks
4 celery sticks, cut into chunks
300g Shallots, halved
2 tsp Dijon mustard
2 Bay leaves
2 garlic cloves, finely sliced
1 cm piece Ginger, peeled and finely chopped
150g sultanas
1 tsp plain Flour, mashed with 1½ tsp softened butter