Rabbit stew with tomato from River Cottage Every Day (page 219) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leeks with greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, tinned chopped tomatoes for tomatoes, and the book's "Home-cured bacon belly" recipe for streaky bacon.

  • eeeve on October 21, 2014

    Easy recipe for a rabbit first-timer. Didn't have bacon, so left it out, which didn't seem to be missing as the rabbit's already got such a strong taste. Thought the stew could do with just a few more veg in it, and increased the oven temperature to 160C after an hour (I like to see a stew bubbling when I take it out of the oven!), but apart from that it was quite nice.

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