Wild rabbit braised with prunes and beer
Braised rabbit with prunes and beer is a classic Flemish dish - the gamey meat of rabbit marries beautifully with beer and the dried fruit adds a subtly sweet note
Wild rabbit braised with prunes and beer
Braised rabbit with prunes and beer is a classic Flemish dish - the gamey meat of rabbit marries beautifully with beer and the dried fruit adds a subtly sweet note
- Serves: 4
- Prepare: 10 Minutes
- Cook: 45 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Ingredients
- 4 rabbit legs
- 2 tbsp lard
- 100g organic smoked streaky nitrate-free bacon, chopped into pieces
- 2 cloves garlic, chopped
- 4 sage leaves
- 2 white onions, finely chopped
- salt and freshly ground black pepper
- 330ml beer
- 1 tbs tomato puree
- 200g pitted prunes
- 100ml organic chicken bone broth
Method
- In a large deep-frying pan heat the tallow or lard over a medium heat, add the streaky bacon and fry until it starts to render up some of its smoky fat. When the bacon has started to become golden brown and crisp on the edges, remove from the heat, remove from the pan and set aside, keeping the fat in the pan for browning the rabbit legs
- Return the frying pan to a low-medium heat and brown the rabbit legs, when they are done, remove from the pan and set aside. To the same pan add the chopped garlic, onions, sage and a generous pinch of salt. Lower the heat, cover the pan with a lid or foil for 10-15 minutes and let everything simmer and ‘sweat’, be careful not to brown the vegetables
- When everything has softened, add the beer to the pan and turn up the heat, allowing the beer to bubble for a minute or so. Stir in the tomato puree and return the rabbit legs to the pan, add the prunes, pour over the organic chicken bone broth and cook for about 45 minutes, until the rabbit meat is tender. Rabbit legs can take longer to cook than other cuts of rabbit so cooking time may be slightly longer than 45 minutes
- Season the stew with salt and freshly ground black pepper to taste and serve with creamy mashed potato, carrots and green beans
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.