Rabbit, in a rich gravy with herbs and root veg – all you need to warm you up on a cold winters evening.
- 2 large potatoes, peeled and chopped
- 2 medium carrot, peeled and sliced
- 2 cloves garlic, crushed
- 3 sticks celery, sliced
- 1 medium onion, chopped
- 1 pinch salt and black pepper
- 1 tablespoon dried parsley
- 1 tablespoon dried mixed herbs
- 1.5L cold water
- 1kg rabbit
- 1 tablespoon olive oil
- 1 beef stock jello
- 200ml hot water
- 3 tablespoons gravy granules
Peel your veg, dice the potatoes, slice your carrots, crush your garlic and chop it thinly and slice your celery into a large pot. Add your salt, pepper, parsley and herbs. Add your cold water and place it on the cooker and allow to cook.
Dice your rabbit into bite size chunks and place in a frying pan along with the olive oil. Fry until the meat is sealed on all sides. This only takes around 2 to 3 minutes. Place the rabbit in a bowl and leave to one side.
When the water has come to the boil in the veg place the beef stock jello in and allow to dissolve. Place your rabbit chunks in.
At this point get your hot water and add the gravy granules to it and stir until it’s mixed with no lumps, then add this to the pot and allow to simmer for a further 10 minutes.
Just before you serve, warm up your bowls in the oven, now ladle a generous helping of the stew to your bowl. Add more salt and pepper if you like but it should be seasoned enough already.
Now it’s time to sit back and relax and enjoy