Quick & Easy

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.
rabbit stew
2H 45M



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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