Saturday, 25 May 2013

Rabbit stew

Last nights haul, was tonights dinner. Prepared over a warm fire, on a cool, clear winters night.<br>

But did get us talking about rabbit as a meat.

Now my Nan told me stories of skinning rabbits as a girl and tucking into stew, but its not something I grew up eati g. So when and why did it fall out of favour?

Here in Queensland their classed as a pest; a species that was introduced, eats crops and can pass disease yo native wildlife. There's actually a massive fine if your caught with one alive.<br>
So why readily available, nutritious meat be so unacceptable today as it was in my Nan's generation?
2 - 3 rabbits (skinned and jointed)
1 large onion (diced)
1 med sweet potato (diced)
3 - 4 carrots (diced)
1/2 bunch of celery (diced)
1 oxo cube (chicken) dissolved in 2 - 3 cups water
1 bottle cider
tsp honey
Oil (olive, bran, sunflower)
2 cloves garlic (crushed)
Salt & pepper
Brown off onion and garlic in pan.
Brown off meat & place in cast iron pot
Add veg, cover with stock & cider, simmer on fire for about an hour, till all veg is soft and stock gas reduced. all

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