Rabbit Stew

This recipe is from Charlie at how-to-hunt-rabbit.com.

A hearty and healthy winter warmer that makes for great comfort food all year round.

• 700gs of rabbit meat
• 2 carrots
• 1 stick of celery
• 1 onion
• 1 bay leaf
• 200ml of your favourite ale
• 900ml vegetable or meat stock
• half a clove of garlic
• 3 rashers of Smokey bacon
• About a pint of gravy, this can be homemade or the add boiling water kind

Cut the rabbit meat into good sized chunks. If you cant cut rabbit from the bone ask your butcher, any good butcher would do it for you in less then 2 minutes.

Cut up the carrots and celery into similar sized chunks.

Cut the onion into good sized lumps.

Cut the bacon into small squares, a bit like pancetta. You might find this easier with a pair of scissors.

Take half the carrots and half of the onion and fry it in a little oil.

Once the veg starts to turn soft and the oil is nice and warm add your ale and add about 3 quarters of your stock; then stir.

Next add flour until the gravy reaches a nice thickness, if you make it too thick you can add some of your left over stock to even it out.

Use a strainer over to strain the gravy into a jug. Press on the veg with your spoon to get all the goodness from it. And that’s your gravy!