Yesterday, Jon suggested we go ferreting and as the sun was shining for the first time in weeks I jumped at the chance.
First, we have to wake the ferrets up. (BTW Stinker, the ‘fret on the left, is yawning not trying to sever my arm)
We used a couple of long nets which saved a lot of time blocking off individual rabbit holes.
Afterall we weren’t looking to clear a hedge of bunnies, just catch one for tea.
The following is my variation on Hughs recipe from the River Cottage Everyday cookbook for Rabbit Stew with Tomatoes.
- 1 wild rabbit, jointed
- 1 tbsp oil
- 4 chopped rashers of smoked bacon
- 2 chopped carrots
- 6 large shallots
- A few black peppercorns
- A couple of sprigs of rosemary
- 4 garlic cloves
- 1 can of tomatoes
- good glug of white wine
- chicken stock
Heat the oil in a large heavy frying pan. When hot add the bacon and brown, then the rabit pieces and brown all over. Move them into slow cooker or casserole dish and brown the carrots and shallots too.
Pour this and all the other ingredients into the crock pot and cook on high for 4-5 hours or low for 6 – 8 hours.
Verdict; A truly tasty meal with real depth of flavour. Once again the meat was divine!
Out of 10; 9/10