Rabbit, Stewed with Vegetables
Ingredients
Directions
Cook the rabbit
Simmer the rabbit and vegetables gently until tender.
Finish and serve
Remove the vegetables and press them through a sieve.
Moisten the pressed vegetables with the strained cooking liquor.
Serve the vegetables under or around the rabbit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rabbit
- Provides the main meat, which becomes tender through slow, gentle simmering.
- Vegetables
- Give body and flavour, and thicken the liquid when pressed through a sieve.
- Strained cooking liquor
- Adds moisture and savoury flavour to the pressed vegetables.
- Sweet herbs
- Contribute aroma to the cooking liquor while the stew simmers.
The step that matters
Simmer gently until tender. Boiling vigorously toughens meat by tightening its proteins and drives off moisture. A gentle simmer lets connective tissue break down slowly, so the rabbit turns tender and the liquor stays clear and flavourful.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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