Wild Rabbit Stew


Wild Rabbit Stew

2 wild rabbits cut into pieces

salt & pepper

220 g/8 oz bacon - diced

6 cloves garlic - minced

1 cup onions – chopped

3 tbsp olive oil

2 cups chicken broth

4 cups good red wine

½ cup tomato puree

1 tbsp tomato paste

1 stick cinnamon

4 whole cloves

2 bay leaf

2 sprigs fresh thyme

8 whole baby carrots

1 large swede – cut into large chunks

2 cups pumpkin – cut into large chunks

1 cup frozen baby peas

Rub a generous amount of salt and pepper into the rabbit pieces. Set aside.

Heat 1 tbsp oil in a large heavy bottomed skillet and fry the bacon, garlic and onion until the onion becomes translucent, then place into the slow cooker.

Heat the remaining oil in the skillet and sear the rabbit pieces for a couple of minutes on each side until browned. Place on top of the onion in the slow cooker.

Add the remaining ingredients and mix through with the meat and onion.

With the lid on cook for 8 hours (maximum 10 hours). Add the peas 15 minutes before the finishing time. Serve with mash.