Name: Rustic Rabbit Stew with Root Vegetables
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg rabbit, jointed into serving pieces; 2 tbsp Plain flour, for dusting; 2 tbsp olive oil; 1 large onion, chopped; 2 carrot, thickly sliced; 2 Parsnip, thickly sliced; 200 g Turnip, peeled and diced; 300 g Potato, peeled and cut into chunks; 2 cloves Garlic, finely chopped; 1.2 litres chicken stock, or light game stock; 3 sprigs Thyme; 1 sprig Rosemary; 2 Bay leaf; 1 tsp salt, plus extra to taste; 1/2 tsp Black pepper, freshly ground; 2 tbsp Parsley, chopped, to finish

Method

20 mins prep95 mins cook115 mins total

Pat the rabbit pieces dry, season with salt and black pepper, then dust lightly with the flour.
Warm the olive oil in a large heavy casserole or stock pot over a medium-high heat. Brown the rabbit in batches until golden on all sides, then lift it onto a plate.
Lower the heat to medium. Add the onion, carrots, parsnips and turnip to the same pot and cook for 8–10 minutes, stirring often, until the edges start to soften and colour.
Stir in the garlic, thyme, rosemary and bay leaves for 1 minute, scraping up any browned bits from the base of the pan.
Return the rabbit to the pot with the potatoes and pour in the stock. Bring to a gentle simmer, cover with a lid and cook for 75–90 minutes, turning the rabbit once or twice, until the meat is tender.
Lift out and discard the bay leaves and herb stalks. Taste the stew and adjust the salt and pepper, loosening with a splash of water or stock if it looks too thick.
Finish with chopped parsley and ladle into warm bowls with plenty of the vegetables and broth.