Cretan Rabbit Stew Recipes

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

Steps:

• Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned. Drain and place in a 5-to-6-quart heat-proof casserole. Season the rabbit with salt and pepper.
• Add the onions to the skillet, and saute over medium high heat until they start to brown. Add the garlic, and continue to saute until the onions and garlic are well browned. Add the skillet's contents to the casserole.
• Scatter the peppercorns, allspice, bay leaves and cumin in the casserole. Pour in the wine and the vinegar. Place the tomatoes on top, then the orange wedges. Pour remaining olive oil over the oranges. Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
• Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions. Reheat the sauce in the casserole and check seasonings. Add the parsley. Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.