Rabbit stew
The Normans, who reintroduced rabbits to Britain after their conquest, regarded them as a delicacy and they were only eaten by the wealthy. However, once rabbits had naturalised and their population exploded, they became a common source of protein for most rural households. And, as pests to vegetable growers, killing them for the pot was actively encouraged. They continued to be a popular meat until the 1950s when Myxomatosis proved fatal to the rabbit populations throughout Europe. They have been making a slow come back into the British diet in the past 20 years or so and most good butchers, and some supermarkets, stock them. This recipe is based on Hannah Wooley’s in The Cook’s Guide (1664).
Preparation method
Melt the lard in the casserole and fry the rabbit pieces until well browned. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard.
Remove the casserole from the heat and place all the rabbit joints in it.
Add the spices and stir in thoroughly.
Pour in the stock, return to the hob and bring to the boil. Reduce the heat to a gentle simmer and add the seasoning.
Cover the casserole and continue to simmer for 45 minutes.
Take off the heat and transfer the rabbit joints to a chopping board with a slotted spoon. Remove as much flesh as you can from the joints and place in the shallow dish and set aside.
Bring the stock to a boil and simmer fiercely until it has reduced by about a third.
Add the grated apples and cook for five minutes.
Remove from the heat and allow to cool to room temperature.
Place the liquor in a blender and whizz until you have a smooth sauce.
Pour the sauce back in the casserole and bring to the boil. Reduce the heat to a simmer.
Place the rabbit flesh into the casserole and continue to simmer for 20 minutes.
Serve immediately.
