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Rabbit and Smoked Sausage Stew

  • Feeds 3 - 4 people
  • Prep time 20m
  • Cook time 120m
Description

Rabbit is best when it’s cooked long and slow, until the meat is very tender and falling off the bone. The smoked sausage adds a lovely depth of flavour, bringing the whole dish together. Serve this with plenty of mashed potato or polenta.

  1. Joint the rabbit by laying it on a flat surface and removing the legs (these will come off easily - feel for the joint and cut right through it with a knife). Cut off the flaps of skin around the belly too - these will be lovely once softened in the stew. Finally, cut the body into three pieces, leaving the head and very bony section at the top.
  2. Dust the rabbit pieces in flour and fry in oil in a large lidded casserole, until browned, around 10 minutes. Set aside.
  3. Cook the smoked sausage in the casserole until it has released plenty of fat, then add the celery, carrot and onion and cook until soft, around 10 minutes.
  4. Add 150ml white wine and let it bubble down for around 5 minutes.
  5. Add 250ml stock and the rabbit pieces and bay leaf. Put the lid on and simmer on very low heat for 2 hours.
  6. The sauce can be reduced before serving, if you like. Just remove the meat and add it back once the sauce has reduced.
  7. Add the creme fraiche and mustards, and check the seasoning before serving with mashed potatoes.

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