Rabbit & Smoked Sausage Stew Recipe

Drogo
Servings

3-4

Prep Time

20 minutes

Cook Time

120 minutes

This hearty rabbit stew combines tender, slow-cooked rabbit with smoky sausage, white wine, vegetables and a rich mustard sauce. Cooking the rabbit gently for two hours allows the meat to become beautifully tender, while the sausage releases its smoky flavour into the sauce.

The combination of rabbit and smoked sausage works particularly well in a slow-cooked stew. Rabbit is lean and delicately flavoured, while smoked sausage brings richness and depth. Carrot, celery and onion form the base of the sauce, with white wine and chicken stock adding even more flavour as the stew cooks.

A spoonful of crème fraîche and a combination of Dijon and wholegrain mustard are stirred through at the end, giving the finished smoked sausage stew a creamy, gently tangy finish.

Serve this comforting rabbit recipe with plenty of creamy mashed potato or polenta to soak up the sauce.
Rabbit and Smoked Sausage Stew

Ingredients

  • 1 whole rabbit
  • 100g smoked sausage such as Morteau, cut into chunks
  • 1 onion, peeled and finely diced
  • 1 large stick celery, finely sliced
  • 1 medium carrot, peeled and finely diced
  • 150ml white wine
  • 250ml chicken stock
  • 1 tablespoon creme fraiche
  • 1 tablespoon Dijon mustard
  • 1 tablespoon wholegrain mustard
  • Flour for dusting the rabbit
  • Oil for cooking

Directions

    Method

    1. Step 1, Joint the rabbit by laying it on a flat surface and removing the legs. Feel for each joint and carefully cut through it with a knife. Remove the flaps around the belly and reserve these for the stew, as they will become tender during the long cooking time. Finally, cut the body into three pieces, leaving behind the head and the very bony upper section.
    2. Step 2, Lightly dust the rabbit pieces with flour. Heat a little oil in a large lidded casserole dish, add the rabbit and fry for around 10 minutes, turning the pieces until browned all over. Remove the rabbit from the casserole and set aside.
    3. Step 3, Add the smoked sausage to the same casserole and cook until it begins to release its fat. Add the celery, carrot and onion and cook everything together for around 10 minutes, or until the vegetables have softened.
    4. Step 4, Pour in the white wine and allow it to bubble for around 5 minutes, reducing slightly and lifting the flavour from the bottom of the casserole.
    5. Step 5, Add the chicken stock, browned rabbit pieces and bay leaf. Cover the casserole with a lid, reduce the heat to very low and simmer gently for 2 hours. This long, gentle cooking gives you beautifully slow cooked rabbit that should be tender and beginning to fall away from the bone.
    6. Step 6, If you prefer a thicker sauce, remove the rabbit and sausage from the casserole once cooked and keep them warm. Allow the sauce to simmer uncovered until it has reduced to your preferred consistency, then return the meat to the casserole.
    7. Step 7, Stir the crème fraîche, Dijon mustard and wholegrain mustard through the rabbit stew. Taste and adjust the seasoning if necessary, then serve hot with creamy mashed potatoes or polenta.