Rabbit and Smoked Sausage Stew
- 3 - 4 people Feeds
- 20m Prep time
- 120m Cook time
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 whole rabbit
- 100g smoked sausage such as Morteau, cut into chunks
- 1 onion, peeled and finely diced
- 1 large stick celery, finely sliced
- 1 medium carrot, peeled and finely diced
- 150ml white wine
- 250ml chicken stock
- 1 tablespoon creme fraiche
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard
- Flour for dusting the rabbit
- Oil for cooking
- 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.
- Dust the rabbit pieces in flour and fry in oil in a large lidded casserole, until browned, around 10 minutes. Set aside.
- 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.
- Add 150ml white wine and let it bubble down for around 5 minutes.
- Add 250ml stock and the rabbit pieces and bay leaf. Put the lid on and simmer on very low heat for 2 hours.
- The sauce can be reduced before serving, if you like. Just remove the meat and add it back once the sauce has reduced.
- Add the creme fraiche and mustards, and check the seasoning before serving with mashed potatoes.