Name: Slow-cooked rabbit stew with sweet potato and sage
Cook time: 380 min
Total time: 380 min
Yield: 6
Ingredients: 1.5 kilogram whole rabbit; 12 baby brown onions (300g); 1 white sweet potato (450g), chopped coarsely; 2 potatoes (400g), chopped coarsely; 1 cup (250ml) verjuice; 1 cup (250ml) chicken stock; 2 clove garlic, sliced thinly; 1/4 cup loosely packed fresh sage leaves

Ingredients

1.5 kilogram whole rabbit

12 baby brown onions (300g)

1 white sweet potato (450g), chopped coarsely

2 potatoes (400g), chopped coarsely

1 cup (250ml) verjuice

1 cup (250ml) chicken stock

2 clove garlic, sliced thinly

1/4 cup loosely packed fresh sage leaves

Method

Cut rabbit into six serving-sized pieces. Peel onions, leaving root ends intact.

Combine rabbit, onion and remaining ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low, 6 hours. Season to taste.

Serve rabbit and vegetables drizzled with broth; top with steamed green beans, if you like.

Ask the butcher to cut the rabbit into pieces for you. Verjuice is available in delis and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories