This is our fave rabbit stew! I often quadruple the quantities and serve it with mustard mash and spring greens if we have lots of people around and want to feed them cheaply!
2 Rabbits
3-4tbsp sunflower oil
4 red onions, peeled and cut into wedges
2tsp light muscovado sugar
2 carrots, finely chopped
2 sticks celery, finely chopped
330ml bottle Guinness
200ml beef stock made with beef oxo cube
2 bay leaves (fresh or dried)
chopped fresh parsley, to garnish
1 Boil the rabbits in a large saucepan for 45 minutes. Let cool enough to handle. Remove the meat to a plate.
2 Heat a little oil in the pan, add half the onions and fry for about 5 minutes or until softened. Add the sugar and cook gently until the onions start to caramelise.
3 Add the carrots and celery and stir well for a minute or so. Return the meat to the pan, along with the Guinness and stock, and bring to the boil, stirring.
4 Add the bay leaves, season with salt and pepper, then cover and simmer gently for 1½-2 hours or until the meat is tender. Half an hour before the end of the cooking time, add the remaining onions to the pan. Scatter with parsley and serve. I sometimes find I need to thicken with cornflour or a mashed potato etc...