Monday, 3 March 2014

Fennel and Turmeric Rabbit Stew

NAME: _Fennel and Turmeric Rabbit Stew

INGREDIENTS/UTENSILS:
1 kg rabbit
3 tbsp fat (I used half rabbit dripping, half olive oil)
3 - 4 cm of turmeric root
1 large or two mall fennel bulbs plus some stems and leaves
1 large brown onion
3 cloves garlic
2 carrots
1 parsnip
3 potatoes
3 tbsp mustard (American or Dijon)
salt and pepper to taste
1 tbsp flour

METHOD:
Joint the rabbit, salt very lightly, and fry the pieces slowly, reducing the heat to braise for about 10 further minutes once it has slightly browned. Remove pieces from pan and set aside to cool.

Meanwhile, peel and rough chop the onion, garlic, and fennel and a few sections of fennel stem and leaves if you have them, add to the pan on low heat, allow to braise slowly. After ten minutes grate the turmeric onto the onions, add the mustard and stir through, then remove the meat from the bones and cube to about 3cm, add to the pan, cover and allow to cook slowly for around 20 minutes, adding splashes of water if necessary to keep it moist.

Peel and dice the carrots, parsnip, and potatoes, dice, and add to the pot along with a few glasses of water, season to taste. Keep simmering until the vegetables are at the desired softness, mix the flour with a few tablespoons of water and add just enough to thicken. Season with salt and pepper to taste.

SERVING:
Can be reheated but doesn't really gain anything, and besides, it's going to get eaten up anyway...

NOTES:
You can add a sprinkle of nutmeg. And as to the rabbit dripping, you can use lard or beef or all olive oil or any combination - I just like that my rabbits have enough body fat to make dripping from. %) The mustard needs to have some bite but not overpower. I used Mild English in fact, but Dijon or American would have been better.

ENJOY!

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