3 Tomatoes - Large, peeled and chopped / 1 Tin polpa
2 Tablespoons Tomato Paste
3 Potatoes - Large sized, peeled and quartered
6 Carrots - Medium, peeled/scrubbed and chopped
1 Tin Peas
2 Bay Leaves,
Rabbit Seasoning or Mixed Herbs
4 Tablespoons Olive Oil
1 stock cube salt and pepper
3 Cups Red Wine
500 ml Chicken Stock
Flour (to toss rabbit pieces in inside plastic bag and cover well)
Prunes (Optional)
4 Cardamom Pods (Optional)
Instructions
Start by chopping up the rabbit into pieces. Once chopped toss the pieces in flour (you can do this in a plastic bag for maximum coverage of the pieces with flour) and fry over a medium heat to seal them, then remove from frying pan and place them on a paper towel to dry.
Change oil and chop up about 2 to 3 onions and garlic cloves and fry them over a shallow to medium heat. Make sure the oil is hot. Again, it is up to you how much garlic and onions you use. I usually use about 8 cloves and about 3 onions.
Additionally I also put some butter in with the oil. Once the onions turn translucent, remove them from the oil. Similarly once the garlic is done(do not let them turn black), remove but do not discard. This is done to give a taste to the oil.
Place the rabbit pieces in the pan and toss in the oil to absorb the flavour of the garlic. Then add the chopped up carrots and about 2 cups of wine.
At this point you add back the onion and garlic however not if they are black as they will be pungent and dominate the overall taste. Turn up the heat and leave for about 5 minutes. If the ingredients get stuck to the pot don’t fret. You can deglaze this when you add the wine later on and it helps to produce a better taste.
Next throw in some stock (I usually use chicken stock), enough to cover the rabbit pieces. Reduce slightly and add rabbit seasoning to taste.
I also like to put in some cardamom pods. They make a nice flavour but this is optional.
Bring to the boil and then lower the heat, throw in a tin or 2 of Polpa... this depends on how much sauce you wish to make. Simmer for about 30 minutes covered. Add some tomato paste or sugar to kill off the acidity.
Meanwhile chop up 2 large potatoes and once the 30 minutes are up, chuck them in.
--- You might wish to leave the potatoes out at this stage and serve Potato Chips instead. It's entirely fine and much dependent on personal preference.
Let the potatoes cook for about 20 minutes and you should be almost done now. Check the potatoes to see if they are cooked through but do not let them get mushy. They should release the starch and thicken the sauce. Just before you switch off the pot, add in a tin of tinned peas. Some people use the juice from the tin as well as it thickens the stew or you can simply drain it.
Switch off and leave to cool. Season with salt and pepper to taste.
I also add Prunes as well as Bay Leaves... the latter are an integral part of rabbit cooking so I advocate it. Not everyone loves prunes so it's up to you. You can throw them in just before you add the peas.
Bon Appetite
Originally Submitted
2/16/2014
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