Rabbit in Guinness with caramelised red onion

[ginababys 0]

This is a really easy stew to make you can buy the sugar & a tub of bay leaves at asda and get a small parsley plant while your there and once you have them they last pretty much forever. I haven't made this since last year and i still have the parsley growing on my kitchen window sill and a big box of muscavado sugar in the pantry alongside my tub of bay leaves and oxo's.

 

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. 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 have it with some mash and yorkshire puds, its really nice and different to the usual stew.

[steviemann 5]

This is a really easy stew to make you can buy the sugar & a tub of bay leaves at asda and get a small parsley plant while your there and once you have them they last pretty much forever. I haven't made this since last year and i still have the parsley growing on my kitchen window sill and a big box of muscavado sugar in the pantry alongside my tub of bay leaves and oxo's.

 

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. 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 have it with some mash and yorkshire puds, its really nice and different to the usual stew.

I'll be round for dinner tomorrow, loverly!!!

[scrubworm 0]

tried this one last weekend gin,fantastic,

[bucky 11]

sounds nice mate will be giving it a try

[neil cooney 10,415]

That sound very nice indeed.

But should that not say 2 bottles of Guinness?

1 to drink whilst cooking the stew.

[mushroom 12,431]

The mrs saw this and told me to go and get a brace to try it :clapper: Looks bloody nice can't wait.

 

Kie

[bucky 11]

cooked this on sunday and it was fantastic my son couldnt get enough of it thanks for sharing

[Guest lavyheed]

I like the sound of that,going to give it a shot.

[lurchers 2,607]

i think we will be trying that one nice to share that mate

[pluckers son 0]

sounds good that mate

[pluckers son 0]

cooked this rabbit stew 3 weeks ago and its bloody fantastic, best stew ive ever tasted its that good iam doing it for tea tonite, and for the lads at the weekend when we go rabbiting

 

 

come on guys and girls you got to try this stew.

[SCOTTY1 3]

LOOKS AND SOUNDS GREAT HAVE TO GIVE THIS ONE A TRY

[pluckers son 0]

i think 1 rabbit is enough meat for the stew, with 2 you dont get much of the sweet gravy juice...yum yum