Rabbit stew

Ingredients (serves 2):

diced wild rabbit

3 rashers of pancetta, diced

1 large clove of garlic, crushed

1 white onion, roughly chopped

1 carrot, roughly chopped

1 large potato, cut into large chunks

1 rosemary and 2 thyme sprigs, stalks removed and leaves finely chopped

1 anchovy fillet

1 glass of red wine (we used claret which worked well)

150ml beef stock

salt and pepper

olive oil

• Pan fry the rabbit, pancetta, garlic and onion in olive oil until browned
• Add the carrot and potato and fry for a further 5 minutes
• Add the herbs and anchovy fillet and then finally the red wine and stock
• Put the pan on a low simmer and leave to cook for 1.5 hours
• Check seasoning towards the end and add salt and pepper if necessary

Rabbit and rosemary pie

As the weather has been a bit rubbish recently we decided that a pie was in order for a rainy Saturday night in. Apart from a pastry disaster (and a quick trip to Sainsburys for some ready made stuff!) it was pretty easy really.

Ingredients (serves 2):

300g diced wild rabbit (we got ours from Waitrose)
plain flour, for dusting
a couple of rosemary sprigs, finely chopped

tea spoon dried thyme

4 shallots, diced

1 clove garlic, chopped

1/2 pack chestnut mushrooms, sliced

2 slices of pancetta, diced

1 bay leaf

1/2 tea spoon dijon mustard

200ml chicken stock

200ml white wine

pastry (puff or shortcrust)
olive oil

egg

1. Pre heat the oven to approx 150 degrees.


2. Dust the rabbit with flour, salt and pepper, and brown in a hot pan, then set aside.


3. Fry the shallots, garlic, pancetta and mushrooms until soft, add the browned rabbit meat.


4. Add the herbs and bay leaf, followed by the stock, wine and mustard. Cook on a high heat for a few minutes to cook off some of the alcohol.
   
5. Transfer the rabbit mixture into an oven proof dish, cook in a low oven for 1 1/2 to 2 hours, stirring occasionally. The liquid content should have reduced by 1/2 to 3/4. Turn the oven up to 200 degrees once you've taken the filling out.
   
6. Prepare the pastry (we won't give suggestions here after our dreadful attempt!).


7. Transfer the filling into a pie dish and top with pastry. Egg wash the pastry top and put in the hot oven for approx 30 minutes.

We didn't feel that it needed extra gravy but you could have some if you wanted. The pie was very rich and full of flavour, so we had it with plain boiled new potatoes and steamed asparagus.