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MUM’S RABBIT STEW

MUM’S RABBIT STEW

It is said that Mum’s rabbit stew is absolutely fabulous. I say “it is said” because I never eat any piece of rabbit.
Are you curious, you want to know why?
Here is the story:
I’ve stopped eating rabbit when I was about 8 because something terrible happened.
I kept on clamoring for a pet and one day, my prayer was answered. I came back from school and my grandfather took me to the garden because there was a present for me. It was a charming little baby rabbit.
My grandfather had built a large hutch and this little baby rabbit was looking at me of the corner of his eyes. Baby rabbit was terrified but as soon as I stocked him, a close friendship was born.
I called him Jeannot lapin (understand Bunny). This name was not very fancy for a rabbit, but I liked it!
Well, some months later, Jeannot was not a baby any more and he had became very fat. And a drama happened:
My grandfather killed Jeannot because “the rabbit was fat enough and it was time to eat it” he said.
I was very upset and I’ve never been able to ride myself of this trauma.That’s why since this terrible day, I never, absolutely never, eat any piece of rabbit.
Though, I’ve took some photos while my mother was cooking this rabbit stew in order to share Mum’s rabbit stew recipe with you.
In France, people use to cook rabbit in different ways:
– Braised rabbit coated with mustard. This dish is generally served with roasted potatoes.
– Rabbit path which people spread on bread.
– Rabbit stew with red wine.
– Rabbit stew with rabbit’s blood.
– Rabbit stew with vegetables and white wine.
The three last recipes are generally served with spaghetti pasta.
Mum’s rabbit stew is the one with vegetables and wine. Vegetables Mum has used for this French recipe are tomatoes and onions. She has also added some pitted green olives.
Last, Mum’s rabbit stew is to be served with spaghetti pasta (according to the whole family!).

30 min preparation and 40 min cooking

Ingredients 4 servings

  • Half a rabbit carved into chunks
  • 3 Tomatoes
  • 1 Small can mushrooms (250gr)
  • 150 gr Drained pitted green olives
  • 3 Tea spoons flour
  • 15 cl White wine
  • 2 Table spoons olive oil
  • 1 Onion
  • 5 Garlic gloves
  • 4 Bay leaves (laurel)
  • 2 Large pinches thyme
  • Salt and pepper

Instructions

  1. Peel onion and chop it.
  2. Peel garlic gloves and chop them.
  3. Wash tomatoes and cut them into chunks. Drain mushrooms and olives.
  4. Pour olive oil in a pan, cook and lightly brown rabbit, onion, tomatoes and garlic over medium heat for 10 minutes.Stir from time to time.
  5. Bring 15 cl white wine to a boil in a sauce pan.
  6. Once boiling, pour the wine into the pan.
  7. Add bay leaves, drained mushrooms and green olives, thyme, salt and pepper as taste. Stir.
  8. Bring 30 cl water to a boil, pour it into the pan, stir and cover. Simmer for 40 minutes, stirring from time to time.
  9. While rabbit is simmering, make a roux. Mix 3 tea spoons flour with a bit cold water. It must be as watery as a pancake mixture. Cook pasta according to the package instructions and drain them.
  10. At end, remove pan from heat, add roux (which allows sauce to thicken), stir strongly and serve immediately with pasta.
  11. Peel onion and chop it. Peel garlic gloves and chop them.lWash tomatoes and cut them into chunks. Drain mushrooms and olives.

    1. Peel onion and chop it. Peel garlic gloves and chop them. Wash tomatoes and cut them into chunks. Drain mushrooms and olives.
    2. Pour olive oil in a pan, cook and lightly brown rabbit, onion, tomatoes and garlic over medium heat for 10 minutes.Stir from time to time.

    3. Pour olive oil in a pan, cook and lightly brown rabbit, onion, tomatoes and garlic over medium heat for 10 minutes.Stir from time to time.
    4. <li>Bring 15 cl white wine to a boil in a sauce pan.</li> Once boiling, pour the wine into the pan.Add bay leaves, drained mushrooms and green olives, thyme, salt and pepper as taste. Stir.

    5. Bring 15 cl white wine to a boil in a sauce pan. Once boiling, pour the wine into the pan.Add bay leaves, drained mushrooms and green olives, thyme, salt and pepper as taste. Stir.
    6. Bring 30 cl water to a boil, pour it into the pan, stir and cover. Simmer for 40 minutes, stirring from time to time. While rabbit is simmering, make a roux. Mix 3 tea spoons flour with a bit cold water. It must be as watery as a pancake mixture. Cook pasta according to the package instructions and drain them.

    7. Bring 30 cl water to a boil, pour it into the pan, stir and cover. Simmer for 40 minutes, stirring from time to time. While rabbit is simmering, make a roux. Mix 3 tea spoons flour with a bit cold water. It must be as watery as a pancake mixture. Cook pasta according to the package instructions and drain them.
    8. At end, remove pan from heat, add roux (which allows sauce to thicken), stir strongly and serve immediately with pasta.

    9. At end, remove pan from heat, add roux (which allows sauce to thicken), stir strongly and serve immediately with pasta.

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