ITALIAN STYLE RABBIT STEW - Colin Freeman
My own rendition of an Italian style rabbit stew.
Rabbit was broken down, salted with Harvey's Kitchen Umami Dust and a little fresh oregano, placed in a baking tray and allowed to rest. Then whacked in the Weber to catch a little lick of smoke on a medium heat till the rabbit starts to colour.
Once the rabbit is starting to colour I added a splash of balsamic vinegar, white vinegar, red wine and olive oil as my stew base. Then used diced carrots, celery, pitted olives (green, chilli stuffed and plain) and a blend of fresh herbs including oregano, chilli, basil, thyme, garlic and parsley.
Coat the rabbit in the liquid juices and back into the Weber for a few hours to develop all those delish flavours on a low to medium heat.
Served with a side of rice to collect all those yummy juices and sautéed brocs, asparagus and carrot.
I love it when white protein takes on that Smokey golden look.
# RIVERWAY MEATS WHOLE RABBIT
# HARVEY’S KITCHEN UMAMI SALT