Childhood memories of food
abound with most of us. Maybe we can regard some of our favourites as ‘cuddles
food’ That which we return to for comfort when we are ill or stressed or just
need something comforting. Stews and Braised Meats were always a favourite
often flavoured with swede giving them that very definitive flavour.
I had a strange curiosity
knowing that my uncle bred rabbits and my Grandmother would occasionally
produce a rabbit stew laced with pearl barley and vegetables. I am not sure now
if it registered with me the relationship with my uncle’s visit and the dish
put on the table at the time. However rabbit is a hearty, healthy and very
acceptable alternative to chicken and is often found now in the shops. If you
can’t bring yourself to eating rabbit then chicken thighs can be used for this
recipe.
Rabbit Stew
5ozs Prunes soaked in Brandy
and 2ozs Brown Sugar
2 Rabbits – jointed – you can
ask the butcher
Plain Flour
4ozs of Streaky Bacon Bits
2 medium Carrots peeled and
chopped
1 large onion – peeled and
chopped
1 Garlic Clove crushed
Couple Sticks of celery –chopped
Thyme
Red Wine
Chicken Stock
Dust Rabbit joints in flour
and fry until golden brown in a little oil and set aside in an oven proof dish.
Add the Bacon and Vegetables to
the pan and fry until starting to colour
Then add the Red Wine and Stock.
Add Prunes to Rabbit and then
add the herbs and Vegetables, Bacon and Liquid.
Season, Cover and place in a
pre heated oven 140 degrees for about 2 hours.
Served with Gnocchi – Steamed
Rice or Tagliatelle
