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Rabbit stew with wild mushrooms

Rabbit is relatively inexpensive and should be available in quality local butchers. It lends itself well to slow cooking - perfect for chilly, dark March evenings.

Recipe: March

Chef: Robert Owen Brown, Mark Addy, Stanley Street, Salford, Manchester, M3 5EJ

Chef Robert Owen Brown has long been a supporter of sourcing ingredients locally. He is a fan of locally caught game and also loves to revive old fashioned recipes. 


1 wild rabbit, prepared and jointed
50g plain flour
1 medium sized onion, finely chopped
2 sprigs of thyme
85g dried wild mushrooms
1 pint of chicken stock
Salt, pepper
2 tsp chopped parsley
½ pack unsalted butter
¼ pint good double cream

Step by Step:

Toss the rabbit pieces in the flour and then gently fry in half the butter until the meat is browned.

Add the onion to the pan and cook gently until soft.

Add the thyme, mushrooms and chicken stock. Cook gently on a low simmer for an hour until the meat is soft and just falling from the bone.

Remove the rabbit and place on a serving dish. Bring the liquid to the boil, add the cream and reduce until the sauce thickens enough to coat the back of a spoon.

Season with salt and pepper, add the parsley and remaining butter. Pour over the rabbit and serve with vegetables.

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