Rabbit stew

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

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Serves 4

Cook

2H 45M

Ingredients

2 tablespoon oil

1 kilogram rabbit, cut into pieces

3 brown onions (450g), sliced thickly

4 clove garlic, crushed

1 cup (250ml) water

1 litre (4 cups) chicken stock

410 gram can diced tomatoes

5 potatoes (1kg), chopped coarsely

2 carrots (240g), sliced thickly

1 tablespoon balsamic vinegar

3 bay leaves

1 teaspoon dried chilli flakes

1/3 cup coarsely chopped fresh mint

1 cup (120g) frozen peas

Method

1.Preheat oven to 160°C/140°C fan-forced.

2.Heat half the oil in large flameproof casserole dish; cook rabbit, in batches, until browned.

3.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens.

4.Add the water, stock, undrained tomatoes, potato, carrot, vinegar, bay leaves, chilli and mint to pan. Return rabbit to pan; bring to the boil. Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, 15 minutes.

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