Rabbit Stew

April 10, 2010 By 5 Comments
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This is a dish I created on Easter Sunday and twittered that I had cooked "el conejo de pascua" (thats the Easter Bunny to you...) Some found it funny whilst others seemed to take a huge amount of offence... But life goes on! Back to the stew, it was absolutely delicious - despite the fact that it was my usual bung everything in and hope for the best. Actually, truth be told, I think once you have an understanding of flavours and what works you can make dishes up on the fly like that - and … [Read more...]

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Spanish Rabbit with wine, olives and sage

November 18, 2009 By Leave a Comment

Ingredients:: 4 tbsp olive oil 1 cup plain flour 1 rabbit, cut into serving pieces, washed and patted dry ½ tsp salt ¼ tsp freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 1 large onion, finely diced 2 cups dry white wine 6 black olives, pitted and quartered 6 fresh sage leaves - finely chopped 2 garlic cloves, finely chopped ¼ cup red-wine vinegar Method:: Heat 4 tablespoons of the olive oil in a large frying pan or casserole over a high heat. Flour the … [Read more...]

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Rabbit Pie

June 23, 2007 By Leave a Comment

I believe that Pie's are something the British do extremely well, and I love Game and Rabbit Pie in particular. One of my favourites is by a chef known as Rick Stein. A chef I admire not only for his culinary expertise in general, but because of his passion for British food at its best. It seems every nationality loves to jump on British food, believing we eat nothing but fried breakfasts and roast beef. Its nice to see a commercial chef champion this cause, and tackle it head on! Here is … [Read more...]

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