Rabbit and Smoked Sausage Stew
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Feeds 3 - 4 people 
Prep time 20m
Cook time 120m
Description
Rabbit is best when it’s cooked long and slow, until the meat is very tender and falling off the bone. The smoked sausage adds a lovely depth of flavour, bringing the whole dish together. Serve this with plenty of mashed potato or polenta.
- 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
- Joint the rabbit by laying it on a flat surface and removing the legs (these will come off easily - feel for the joint and cut right through it with a knife). Cut off the flaps of skin around the belly too - these will be lovely once softened in the stew. Finally, cut the body into three pieces, leaving the head and very bony section at the top.
- Dust the rabbit pieces in flour and fry in oil in a large lidded casserole, until browned, around 10 minutes. Set aside.
- Cook the smoked sausage in the casserole until it has released plenty of fat, then add the celery, carrot and onion and cook until soft, around 10 minutes.
- Add 150ml white wine and let it bubble down for around 5 minutes.
- Add 250ml stock and the rabbit pieces and bay leaf. Put the lid on and simmer on very low heat for 2 hours.
- The sauce can be reduced before serving, if you like. Just remove the meat and add it back once the sauce has reduced.
- Add the creme fraiche and mustards, and check the seasoning before serving with mashed potatoes.
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Ingredients you will need
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Morteau Sausage, +/-400g£12.95The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called tuys, and is a strongly flavoured and very dense uncooked sausage. In order for a Morteau sausage to be deemed authentic, it mus... -
Chef's Chicken Stock, 1L£20.95Good quality chicken stock is pure gold in the kitchen, because it can go into so many different dishes, and this French brand is good enough for a Michelin chef. Rich and tasty, it will form the basis of soups, casseroles, stews, pies, risottos, pasta dishes and more, and the pack will last a long ...
