Stewed rabbit with beans

• vegetable oil↗2 tbsp tbsp
• whole rabbit↗1

  cut into 6 pieces (get your butcher to do this)

• smoked bacon↗200g g

  lardons

• carrots↗3

  cut into small pieces

• onions↗2

  cut into small pieces

• celery↗3

  sticks, cut into small pieces

• plain flour↗2 tbsp tbsp
• light ale↗300ml ml
• bay leaves↗2
• ½ bunch thyme

  a few sprigs reserved to garnish

• chicken stock↗700ml ml

  (fresh if possible)

• podded and peeled fresh broad bean500g g

  (or use frozen)

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.

2. 2

   Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.

3. 3

   Stir the broad beans through the stew 5 mins before serving.