Monday, November 19, 2012

Rabbit Stew with Kriek Beer and Cranberries

A good butcher is a blessing. Lucky me, I happen to have one. He has quality (happy) meat, always surprises us with interesting products and can source just about anything we like. This past Saturday, when hubby and I stopped by to order our Thanksgiving turkey, I spotted three beautiful rabbit legs and simply could not resist. I had to make a rabbit stew! A hearty one with Kriek beer and dried cranberries.
I served the stew with celeriac mash (which we seem to be addicted to lately) and it was a perfect Sunday evening meal- tangy, zippy and a delight to eat.
Thankfully, Kirstie did not make a big fuss about what was on her plate. A sign that she's past that 'fluffy' stage.
Make the stew. I'm sure you'll love it just as much as we did.

Rabbit Stew with Kriek Beer and Cranberries
Serves 3

3 rabbit legs
fleur de sel
freshly-ground pepper
knob of butter
mild olive oil
2 small red onions, finely chopped
2 cloves of garlic, finely chopped
small bunch of thyme (I never bother picking the leaves and just throw the whole thing in)
2 bottles of Kriek cherry beer (600ml)
60g dried cranberries
pinch of freshly-ground nutmeg
1 tbsp cranberry jelly

Allow the meat to come to room temperature before you start cooking it. Dry it with kitchen paper and season with salt and pepper. Melt the butter in a large pan and add the oil. Brown the legs. Add  the onions, garlic, thyme, beer, cranberries and nutmeg. Bring to a boil, reduce the heat, cover and allow to simmer gently for about 2 hours. Add the cranberry jelly half an hour before the end of the cooking time. Uncover and raise the heat during the final ten minutes. Serve with mash and seasonal vegetables.