As a follow up to the Rabbit thread, I thought this would be worth saving

Maltese rabbit stew

What you need:

•1 rabbit cut into 8 pieces
•500ml red wine
•1 bulb of garlic, finely chopped
•olive oil
•1 bottle of tomato passata*•1-2 tsp sugar
•3 bay leaves
•2 medium carrots, chopped into bite sized pieces
•3 potatoes, cut into bite sized chunks and parboiled
•1/2 cup of frozen peas
•salt and pepper
•1/2 packet of spaghetti or angel hair pasta
* If you don't have tomato Passata
use a tablespoon of tomato puree, ( I buy the one in a tube) and add a
tin of chopped tomatoes to it, salt pepper and a teaspoon of sugar to
kill the acid.

What to do:

You will need to start this recipe the day before.
Cut your rabbit into 8 pieces and marinate overnight in red wine
ensuring that the rabbit is covered in the wine.
The next day, heat 2 tbsp of olive oil in a heavy based pan. Cover the
base of the pan with the garlic and cook for a few minutes on low heat,
be careful not to burn the garlic.
Put the pieces of the rabbit into the pan and cook until browned.
Take out the rabbit.
Add the bottle of tomato passata and slowly bring it to the boil.
Put the rabbit back into the pan. Add the wine that the rabbit was
marinated in and also add the bay leaves. Add 1 to 2 tsp of sugar to
balance the acidity of the tomato. Cook for 1 to 1 1/2 hours or until
the rabbit is tender and almost falling off the bone. Add the carrots
and potatoes in the last hour of cooking and towards the end add the
peas. Season to taste.
Boil the pasta and for entrée dish up a small serve of pasta mixed with
the sauce of the rabbit stew.

For main, serve the rabbit and vegetables with some crusty bread to mop
up the delicious sauce.

"David Hill" wrote in message
...
As a follow up to the Rabbit thread, I thought this would be worth saving

Maltese rabbit stew

What you need:

•1 rabbit cut into 8 pieces
•500ml red wine
•1 bulb of garlic, finely chopped
•olive oil
•1 bottle of tomato passata*•1-2 tsp sugar
•3 bay leaves
•2 medium carrots, chopped into bite sized pieces
•3 potatoes, cut into bite sized chunks and parboiled
•1/2 cup of frozen peas
•salt and pepper
•1/2 packet of spaghetti or angel hair pasta
* If you don't have tomato Passata
use a tablespoon of tomato puree, ( I buy the one in a tube) and add a tin
of chopped tomatoes to it, salt pepper and a teaspoon of sugar to kill the
acid.

What to do:

You will need to start this recipe the day before.
Cut your rabbit into 8 pieces and marinate overnight in red wine ensuring
that the rabbit is covered in the wine.
The next day, heat 2 tbsp of olive oil in a heavy based pan. Cover the
base of the pan with the garlic and cook for a few minutes on low heat, be
careful not to burn the garlic.
Put the pieces of the rabbit into the pan and cook until browned.
Take out the rabbit.
Add the bottle of tomato passata and slowly bring it to the boil.
Put the rabbit back into the pan. Add the wine that the rabbit was
marinated in and also add the bay leaves. Add 1 to 2 tsp of sugar to
balance the acidity of the tomato. Cook for 1 to 1 1/2 hours or until the
rabbit is tender and almost falling off the bone. Add the carrots and
potatoes in the last hour of cooking and towards the end add the peas.
Season to taste.
Boil the pasta and for entrée dish up a small serve of pasta mixed with
the sauce of the rabbit stew.

For main, serve the rabbit and vegetables with some crusty bread to mop up
the delicious sauce.

I used to eat rabbit often via my lurcher.
She was excellent catching them, and no shot to be picked out.

David Hill wrote in news:afvi5lFkl9uU1
@mid.individual.net:

As a follow up to the Rabbit thread, I thought this would be worth
saving

Maltese rabbit stew

What you need:

•1 rabbit cut into 8 pieces
•500ml red wine
•1 bulb of garlic, finely chopped
•olive oil
•1 bottle of tomato passata*•1-2 tsp sugar
•3 bay leaves
•2 medium carrots, chopped into bite sized pieces
•3 potatoes, cut into bite sized chunks and parboiled
•1/2 cup of frozen peas
•salt and pepper
•1/2 packet of spaghetti or angel hair pasta
* If you don't have tomato Passata
use a tablespoon of tomato puree, ( I buy the one in a tube) and add a
tin of chopped tomatoes to it, salt pepper and a teaspoon of sugar to
kill the acid.

What to do:

You will need to start this recipe the day before.
Cut your rabbit into 8 pieces and marinate overnight in red wine
ensuring that the rabbit is covered in the wine.
The next day, heat 2 tbsp of olive oil in a heavy based pan. Cover the
base of the pan with the garlic and cook for a few minutes on low heat,
be careful not to burn the garlic.
Put the pieces of the rabbit into the pan and cook until browned.
Take out the rabbit.
Add the bottle of tomato passata and slowly bring it to the boil.
Put the rabbit back into the pan. Add the wine that the rabbit was
marinated in and also add the bay leaves. Add 1 to 2 tsp of sugar to
balance the acidity of the tomato. Cook for 1 to 1 1/2 hours or until
the rabbit is tender and almost falling off the bone. Add the carrots
and potatoes in the last hour of cooking and towards the end add the
peas. Season to taste.
Boil the pasta and for entrée dish up a small serve of pasta mixed with
the sauce of the rabbit stew.

For main, serve the rabbit and vegetables with some crusty bread to mop
up the delicious sauce.


That recipe sounds like We have got to try it.

Baz

"Baz" wrote in message
...
David Hill wrote in news:afvi5lFkl9uU1
@mid.individual.net:

As a follow up to the Rabbit thread, I thought this would be worth
saving

Maltese rabbit stew

What you need:

.1 rabbit cut into 8 pieces
.500ml red wine
.1 bulb of garlic, finely chopped
.olive oil
.1 bottle of tomato passata*.1-2 tsp sugar
.3 bay leaves
.2 medium carrots, chopped into bite sized pieces
.3 potatoes, cut into bite sized chunks and parboiled
.1/2 cup of frozen peas
.salt and pepper
.1/2 packet of spaghetti or angel hair pasta
* If you don't have tomato Passata
use a tablespoon of tomato puree, ( I buy the one in a tube) and add a
tin of chopped tomatoes to it, salt pepper and a teaspoon of sugar to
kill the acid.

What to do:

You will need to start this recipe the day before.
Cut your rabbit into 8 pieces and marinate overnight in red wine
ensuring that the rabbit is covered in the wine.
The next day, heat 2 tbsp of olive oil in a heavy based pan. Cover the
base of the pan with the garlic and cook for a few minutes on low heat,
be careful not to burn the garlic.
Put the pieces of the rabbit into the pan and cook until browned.
Take out the rabbit.
Add the bottle of tomato passata and slowly bring it to the boil.
Put the rabbit back into the pan. Add the wine that the rabbit was
marinated in and also add the bay leaves. Add 1 to 2 tsp of sugar to
balance the acidity of the tomato. Cook for 1 to 1 1/2 hours or until
the rabbit is tender and almost falling off the bone. Add the carrots
and potatoes in the last hour of cooking and towards the end add the
peas. Season to taste.
Boil the pasta and for entrée dish up a small serve of pasta mixed with
the sauce of the rabbit stew.

For main, serve the rabbit and vegetables with some crusty bread to mop
up the delicious sauce.


That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken stock
and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to reduce.

When reduced (to give a nice thick sauce) add meat to heat through. Serve
with new potatoes and tiny peas!
--
--

http://www.shop.helpforheroes.org.uk/

"Ophelia" wrote in
:



That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken
stock and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to reduce.

When reduced (to give a nice thick sauce) add meat to heat through.
Serve with new potatoes and tiny peas!

Oh. erm chicken stock?
That sounds to me like you don't like rabbit. LOL chicken stock. I have
heard it all now. A cube?...

Baz

"Baz" wrote in message
...
"Ophelia" wrote in
:



That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken
stock and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to reduce.

When reduced (to give a nice thick sauce) add meat to heat through.
Serve with new potatoes and tiny peas!

Oh. erm chicken stock?
That sounds to me like you don't like rabbit. LOL chicken stock. I have
heard it all now. A cube?...

cheeky) No I always have real chicken stock on hand ... made by me!!!

I don't get enough rabbit to keep rabbit stock on hand so I use chicken as
next best thing Actually I often cook pork slices/chops the same way.


--
--

http://www.shop.helpforheroes.org.uk/

"Ophelia" wrote in message
...


"Baz" wrote in message
...
"Ophelia" wrote in
:



That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken
stock and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to reduce.

When reduced (to give a nice thick sauce) add meat to heat through.
Serve with new potatoes and tiny peas!

Oh. erm chicken stock?
That sounds to me like you don't like rabbit. LOL chicken stock. I have
heard it all now. A cube?...

cheeky) No I always have real chicken stock on hand ... made by me!!!

I don't get enough rabbit to keep rabbit stock on hand so I use chicken as
next best thing Actually I often cook pork slices/chops the same way.


--
--

http://www.shop.helpforheroes.org.uk/

The Dutch used 'Roof Rabbit' during the war when food was scarce.

Mike

--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................

On 11/8/2012 11:44 AM, Ophelia wrote:

cheeky) No I always have real chicken stock on hand ... made by me!!!

I don't get enough rabbit to keep rabbit stock on hand so I use chicken
as next best thing Actually I often cook pork slices/chops the same way.

Chicken stock (homemade) is a kitchen essential!

"David Hill" wrote in message
...
As a follow up to the Rabbit thread, I thought this would be worth saving

Maltese rabbit stew
snippy

Sounds delicious.....but where to get rabbit these days?
--
Pete C

"Pete C" wrote in message
...

"David Hill" wrote in message
...
As a follow up to the Rabbit thread, I thought this would be worth saving

Maltese rabbit stew
snippy

Sounds delicious.....but where to get rabbit these days?
--
Pete C



A rabbit walks into a pub and says to the barman, " Can I have a pint of
beer, and a Ham and Cheese Toastie, please ? "



The barman is amazed, but gives the rabbit a pint of beer and a ham and
cheese toastie.
The rabbit drinks the beer and eats the toastie. He then leaves.The
following night the rabbit returns and again asks for a pint of beer, and a
Ham and Cheese Toastie. The barman, now intrigued by the rabbit and the
extra drinkers in the pub, (because word gets round), gives the rabbit the
pint and the Toastie. The rabbit consumes them and leaves.

The next night, the pub is packed.

In walks the rabbit and says, 'A pint of beer and a Ham and Cheese Toastie,
please barman.'

The crowd is hushed as the barman gives the rabbit his pint and toastie, and
then burst into applause as the rabbit wolfs them down

The next night there is standing room only in the pub.

Coaches have been laid on for the crowds of patrons attending.


The barman is making more money in one week than he did all last year

In walks the rabbit and says, 'A pint of beer and a Ham and Cheese Toastie,
please barman,

The barman says, 'I'm sorry rabbit, old mate, old mucker, but we are right
out of them Ham and Cheese Toasties...'

The rabbit looks aghast.

The crowd has quietened to almost a whisper, when the barman clears his
throat nervously and says, 'We do have a very nice Cheese and Onion
Toastie.'

The rabbit looks him in the eye and says, 'Are you sure I will like it.'

The masses' bated breath is ear shatteringly silent..

The barman, with a roguish smile says, 'Do you think that I would let down
one of my best friends. I know you'll love it.' 'Ok,' says the rabbit, 'I'll
have a pint of beer and a Cheese and Onion Toastie.' The pub erupts with
glee as the rabbit quaffs the beer and guzzles the toastie.

He then waves to the crowd and leaves....

NEVER TO RETURN!!!!!!

-----
One year later, in the now impoverished public house, the barman, (who has
only served 4 drinks tonight, 3 of which were his), calls time.

When he is cleaning down the now empty bar, he sees a small white form,
floating above the bar..

The barman says, 'Who are you?',

To which he is answered,

'I am the ghost of the rabbit that used to frequent your public house.'

The barman says, 'I remember you. You made me famous.

You would come in every night and have a pint of beer and a Ham and Cheese
Toastie. Masses came to see you and this place was famous.'The rabbit says,
'Yes I know..' The barman said, 'I remember, on your last night we didn't
have any Ham and Cheese Toasties. You had a Cheese and Onion one instead.'

The rabbit said, 'Yes, you promised me that I would love it.

The barman said, 'You never came back, what happened?'

'I DIED', said the rabbit.

'NO!' said the barman. 'What from?'

After a short pause, the rabbit said...


'Mixin-me-toasties.'

I knew you'd love it!! I only send you the best ones..


--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................

"Pete C" wrote in message
...

"David Hill" wrote in message
...
As a follow up to the Rabbit thread, I thought this would be worth saving

Maltese rabbit stew
snippy

Sounds delicious.....but where to get rabbit these days?

I have no idea unless you can shoot them as hubby does.

--
--

http://www.shop.helpforheroes.org.uk/

"Martin" wrote in message
...
On Thu, 8 Nov 2012 14:46:39 -0000, "Ophelia"
wrote:



"Baz" wrote in message
. ..
David Hill wrote in news:afvi5lFkl9uU1
@mid.individual.net:

As a follow up to the Rabbit thread, I thought this would be worth
saving

Maltese rabbit stew

What you need:

.1 rabbit cut into 8 pieces
.500ml red wine
.1 bulb of garlic, finely chopped
.olive oil
.1 bottle of tomato passata*.1-2 tsp sugar
.3 bay leaves
.2 medium carrots, chopped into bite sized pieces
.3 potatoes, cut into bite sized chunks and parboiled
.1/2 cup of frozen peas
.salt and pepper
.1/2 packet of spaghetti or angel hair pasta
* If you don't have tomato Passata
use a tablespoon of tomato puree, ( I buy the one in a tube) and add a
tin of chopped tomatoes to it, salt pepper and a teaspoon of sugar to
kill the acid.

What to do:

You will need to start this recipe the day before.
Cut your rabbit into 8 pieces and marinate overnight in red wine
ensuring that the rabbit is covered in the wine.
The next day, heat 2 tbsp of olive oil in a heavy based pan. Cover the
base of the pan with the garlic and cook for a few minutes on low heat,
be careful not to burn the garlic.
Put the pieces of the rabbit into the pan and cook until browned.
Take out the rabbit.
Add the bottle of tomato passata and slowly bring it to the boil.
Put the rabbit back into the pan. Add the wine that the rabbit was
marinated in and also add the bay leaves. Add 1 to 2 tsp of sugar to
balance the acidity of the tomato. Cook for 1 to 1 1/2 hours or until
the rabbit is tender and almost falling off the bone. Add the carrots
and potatoes in the last hour of cooking and towards the end add the
peas. Season to taste.
Boil the pasta and for entrée dish up a small serve of pasta mixed with
the sauce of the rabbit stew.

For main, serve the rabbit and vegetables with some crusty bread to mop
up the delicious sauce.


That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken stock
and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to reduce.

When reduced (to give a nice thick sauce) add meat to heat through. Serve
with new potatoes and tiny peas!

My wife says leave out the sugar.

What sugar? Ah ok. No sugar in mine.
--
--

http://www.shop.helpforheroes.org.uk/

"S Viemeister" wrote in message
...
On 11/8/2012 11:44 AM, Ophelia wrote:

cheeky) No I always have real chicken stock on hand ... made by me!!!

I don't get enough rabbit to keep rabbit stock on hand so I use chicken
as next best thing Actually I often cook pork slices/chops the same
way.

Chicken stock (homemade) is a kitchen essential!

Oh heavens, YES!!

--
--

http://www.shop.helpforheroes.org.uk/

"Martin" wrote in message
...
On Thu, 8 Nov 2012 14:46:39 -0000, "Ophelia"
wrote:



"Baz" wrote in message
. ..
David Hill wrote in news:afvi5lFkl9uU1
@mid.individual.net:

As a follow up to the Rabbit thread, I thought this would be worth
saving

Maltese rabbit stew

What you need:


My wife says leave out the sugar.
--

Martin

Please snip your replies as David requested in another thread.

Regards,

Bill

"'Mike'" wrote in message
...

"Pete C" wrote in message
...

"David Hill" wrote in message
...
As a follow up to the Rabbit thread, I thought this would be worth
saving

Maltese rabbit stew
snippy

Sounds delicious.....but where to get rabbit these days?
--
Pete C



A rabbit walks into a pub and says to the barman, " Can I have a pint of
beer, and a Ham and Cheese Toastie, please ? "



The barman is amazed, but gives the rabbit a pint of beer and a ham and
cheese toastie.
The rabbit drinks the beer and eats the toastie. He then leaves.The
following night the rabbit returns and again asks for a pint of beer, and
a Ham and Cheese Toastie. The barman, now intrigued by the rabbit and the
extra drinkers in the pub, (because word gets round), gives the rabbit the
pint and the Toastie. The rabbit consumes them and leaves.

The next night, the pub is packed.

In walks the rabbit and says, 'A pint of beer and a Ham and Cheese
Toastie, please barman.'

The crowd is hushed as the barman gives the rabbit his pint and toastie,
and then burst into applause as the rabbit wolfs them down

The next night there is standing room only in the pub.

Coaches have been laid on for the crowds of patrons attending.


The barman is making more money in one week than he did all last year

In walks the rabbit and says, 'A pint of beer and a Ham and Cheese
Toastie, please barman,

The barman says, 'I'm sorry rabbit, old mate, old mucker, but we are right
out of them Ham and Cheese Toasties...'

The rabbit looks aghast.

The crowd has quietened to almost a whisper, when the barman clears his
throat nervously and says, 'We do have a very nice Cheese and Onion
Toastie.'

The rabbit looks him in the eye and says, 'Are you sure I will like it.'

The masses' bated breath is ear shatteringly silent..

The barman, with a roguish smile says, 'Do you think that I would let down
one of my best friends. I know you'll love it.' 'Ok,' says the rabbit,
'I'll have a pint of beer and a Cheese and Onion Toastie.' The pub erupts
with glee as the rabbit quaffs the beer and guzzles the toastie.

He then waves to the crowd and leaves....

NEVER TO RETURN!!!!!!

-----
One year later, in the now impoverished public house, the barman, (who has
only served 4 drinks tonight, 3 of which were his), calls time.

When he is cleaning down the now empty bar, he sees a small white form,
floating above the bar..

The barman says, 'Who are you?',

To which he is answered,

'I am the ghost of the rabbit that used to frequent your public house.'

The barman says, 'I remember you. You made me famous.

You would come in every night and have a pint of beer and a Ham and Cheese
Toastie. Masses came to see you and this place was famous.'The rabbit
says, 'Yes I know..' The barman said, 'I remember, on your last night we
didn't have any Ham and Cheese Toasties. You had a Cheese and Onion one
instead.'

The rabbit said, 'Yes, you promised me that I would love it.

The barman said, 'You never came back, what happened?'

'I DIED', said the rabbit.

'NO!' said the barman. 'What from?'

After a short pause, the rabbit said...


'Mixin-me-toasties.'

I knew you'd love it!! I only send you the best ones..


--

...................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.



11/10

Sorry couldn't see how to snip this without losing the full effect.

Bill