History Cookbook: Rabbit Stew

Healthiness : (616 votes)

Difficulty:  
Comments: This recipe has several steps. Peeling, chopping and grating are required as well as the main cooking steps.
Preparation Time: 30 minutes pre-soaking
Cooking Time: 1 hour or 4 hours in a haybox
Number of servings: 4
Serving suggestions: Serve with seasonal vegetables.

With meat on ration, the government encouraged people to keep rabbits and chickens to provide meat and eggs. This recipe makes use of rabbit meat, ideally reared at home and therefore not on ration, which allows you to use a little bacon which was a rationed item.

The vegetables used would be seasonal, making use of the food grown in people's gardens and on allotments.

• 1 whole rabbit, jointed
• 1 tbsp vinegar
• 1 oz (25g) plain flour
• pinch salt and pepper
• 1-2oz lard or dripping
• 2 bacon rashers, with rinds if possible
• 2 medium onions, sliced
• 3 medium carrots, sliced
• 1 pint (600ml) water or stock
• 1 cooking apple
• optional: fresh parsley

• Measuring jug
• Weighing scales
• Tablespoon
• Saucepan
• Wooden spoon
• Strainer
• Knife
• Chopping board
• Peeler
• Frying pan

Always wash your hands before preparing food.

1. Put the rabbit into the cold water and vinegar for 30 minutes to 1 hour
2. Strain and pat the rabbit pieces dry
3. Mix the flour with salt and pepper, flour the rabbit pieces
4. Trim the rind from the bacon and add it to the lard in a frying pan
5. Brown the rabbit pieces, for about 10 minutes
6. Peel and core the apple and grate it
7. Peel and chop the carrots, onions and bacon
8. Using the fat from the frying pan, gently cook the onions, carrots, apple and bacon for 5 minutes
9. Add the stock and herbs, if you are using them, and bring to the boil, stirring to thicken
10. Turn the heat down and simmer for 30 minutes
11. Historically, the dish would then be put in a hay box for 4-5 hours. You can however continue to cook gently on the hob for another 30 minutes
12. Serve hot with seasonal vegetables

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Name: Grand Chungus	25th February 2019
Delicious

Name: Grace Lillian	3rd November 2018
Thanks I have had a great time making these recipes and got an a metit at school for them

Name: Jay	24th December 2017
👍👍GREEE3AAAAÀTTTTTT👍👍👍👍

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