Rabbit stew with cider and celery recipe

  • Serves 2
  • 10 mins to prepare and 40 mins to cook
  • 865 calories / serving
  • Freezable
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Heat the butter and oil in a large casserole dish and add the bacon. Fry until the fat begins to run.

Roll the diced rabbit in the seasoned flour and add to the casserole dish. Brown on all sides.

Add the onion and celery to the pan and fry until the onion is soft. Dust in a little more flour and stir.

Turn up the heat and add the cider vinegar. Simmer for 3-5 mins then add the cider and bay leaves. Leave to simmer and cover with a lid. Cook gently for about 40 mins, until the meat is very tender.

Remove the meat from the pan, and boil the juices until reduced to the consistency you would like.

Take the pan off the heat and add the meat back into the sauce with the thyme. Let it sit in a warm place for a few minutes before serving.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 tbsp butter
  • 2 tbsp groundnut oil
  • 200g diced rabbit
  • 100g plain flour, seasoned
  • 250g unsmoked Bacon, sliced
  • 1 large onion, finely sliced
  • 2 finely sliced celery sticks
  • 2 tbsp cider vinegar
  • 200ml sweet cider
  • 2 bay leaves
  • large bunch thyme
  • Energy 3605kj 865kcal 43%
  • Fat 49g 70%
  • Saturates 20g 100%
  • Sugars 12g 13%
  • Salt 5.4g 90%

of the reference intake
Carbohydrate 53.1g Protein 49g Fibre 4.7g

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