Rabbit And Pearl Barley Stew
This hearty rabbit stew is a comforting dish that combines tender rabbit meat with flavorful pancetta, aromatic fennel, and pearl barley. The rabbit is cooked in a rich white wine and tomato sauce, creating a dish that is both comforting and delicious. Serve this stew in bowls for a satisfying and warming meal that is perfect for cooler days.
— Constant Cookbook
Ingredients
- 1 wild rabbit
- seasoned flour
- 2 tbsp vegetable oil
- 150g/5½oz pancetta
- 1 large onion
- 1 clove garlic
- 1 small fennel
- 600ml/1 pint white wine
- 1 tbsp tomato purée
- 1 sprig rosemary
- 2 tbsp pearl barley
Instructions
- Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside.
- Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.
- Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.
- To serve, spoon into serving bowls.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 2
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