What you'll need: 1 wild rabbit, cut up into serving pieces 150g pancetta or bacon 1 large onion, chopped Some seasoned flour for dusting 2 tbsp vegetable oil 1 garlic clove, chopped finely 600ml red wine 1 sprig rosemary 2 tbsp pearl barley 2 tbsp tomato puree 1 small bulb
What you'll need:
- 1 wild rabbit, cut up into serving pieces
- 150g pancetta or bacon
- 1 large onion, chopped
- Some seasoned flour for dusting
- 2 tbsp vegetable oil
- 1 garlic clove, chopped finely
- 600ml red wine
- 1 sprig rosemary
- 2 tbsp pearl barley
- 2 tbsp tomato puree
- 1 small bulb of fennel, sliced thinly
Firstly, dust all your pieces of rabbit in the seasoned flour, and make sure you shake off any excess. Fry the floured rabbit in your oil, for three or four minutes on all sides, until browned and golden all over. Remove from the pan and put aside.
Add the pancetta to the pan, and after two or three minutes, throw in the onion, garlic and fennel. Fry for a further three minutes, until everything is softened and sweated.
Bring the rabbit back to the pan, along with the wine, the rosemary and the tomato puree. If the rabbit isn’t covered with the cooking liquid, top it up with some water. Chuck in the barley, bring to the boil, and simmer lightly covered for about an hour. Serve in a bowl, with some crusty bread.
There you have it -- a recipe for Rabbit Country Stew for you to try!
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