Rabbit Stew with Carrots & Braised Lettuce
I came across some Rabbit Fillets in my local shop and as it was a bit chilly outside, thought a stew would be a good way to cook them. Rabbit is lovely meat, it is cheap and with some sweet root vegetables and a rich broth, a very warming and comforting dish, especially Rabbit Stew.
Ingredients (serves 2)
- 2 large Onions
- 3 Cloves of Garlic
- 6 Rabbit Fillets (or 1 whole, jointed rabbit)
- 4 Carrots, washed and peeled
- 4 Potatoes, washed and peeled
- 2 Little Gem Lettuce Heads
- 1 pint of Chicken Stock
- 150 ml of White Wine
- Handful of Flat Leaf Parsley including the stalks
- 4 tablespoons Vegetable/Sunflower/Canola Oil
- Salt
- Pepper
Method
Heat a pan with 2 tablespoons of the oil. Finely chop the onions and garlic, add to the pan. Gently fry the onion and garlic on a medium heat, until they go soft and start to go a golden brown colour. Transfer this to a casserole pot.
Cut the rabbit fillets into approx 3-4 pieces, depending on size of each fillet. Place the rabbit into the pan you cooked the onions, and on a high heat quickly sear the rabbit in the remaining tablespoons of oil for two or more minutes each side. Place them into your casserole pot, along with the onions and garlic.
Chop the carrots and potatoes into similar sized pieces so that they cook at a similar time and place in the pot. Finely chop the stalks of the parsley and also add to the pot. Season with salt and pepper.
Pour in the white wine and all but a couple of tablespoons of the chicken stock and place on to a medium heat until it starts to gently simmer. At this point, put on the lid and reduce the heat to low and leave it for approx 40-45 minutes or until the carrots and potatoes are done to your liking. Turn off the heat and chop the parsley leaves, add to the casserole and stir them through the stew.
For the braised lettuce, cut the heads in half. Take a large piece of aluminium foil and onto it place the heads of lettuce, and season with salt and pepper. Bring the sides of the foil up around the lettuce making a sort of boat shaped vessel. Pour in the remaining chicken stock and scrunch the top of the foil closed, so the lettuce can steam in the stock. Place on a baking dish and into a preheated oven at 180C for approx 20 minutes until the lettuce has cooked through. Serve with the Rabbit Stew.
