This is the simplest possible rabbit stew, with a thin but very tasty juice. A more luxurious way of finishing it is suggested below.
Serves 6
1. Heat the olive oil in a large, heavy-based frying pan. Gently fry the pork belly until it is lightly browned and the fat runs. Transfer the pieces of meat to a casserole but leave the frying pan on the heat.
2. Now brown the rabbit joints in the same pan, in batches, transferring them to the casserole as they are done. Finally, sweat the onion in the same pan but do not allow it to colour. Transfer to the casserole when soft and translucent. Add the carrots, celery, bay leaves and thyme to the casserole.
3. Push everything around so it is fairly tightly packed, then pour over the cider. Add a little water if necessary to cover the meat. Add the honey and season with salt and pepper.
4. Bring to a simmer and cook, covered, at a very low, tremulous simmer, for about 1¼ hours, until the rabbit is completely tender (older, tougher animals will take longer). You could cook it in a very low oven (120°c/Gas Mark ½), if you like – in which case, put a lid on the pot.
4. Serve with plenty of the juice ladled over, with mashed potatoes or small macaroni or risoni (rice-shaped pasta).
For a posher, richer dish, cook as above until the rabbit is tender but not too flaky. Remove the rabbit pieces and keep, covered, in a low oven while you make the sauce. Strain the stock, first through a colander, then through muslin or a cotton cloth (the vegetables and pork don’t go in this version of the dish, so save them for soup, or to fry up for supper). In a clean pan, boil the strained stock hard until reduced to a scant 200ml. Then whisk in 200ml double cream and 2–3 tbsp grainy mustard and boil for a couple more minutes, until thick and glossy. Taste for seasoning and adjust with salt, pepper and more mustard as you see fit. Reheat the rabbit pieces in the sauce, turning to coat them nicely. Serve on warmed plates, with any spare sauce generously spooned over, accompanied by creamy mashed potato.
© River Cottage
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