Shaun Hill’s rabbit with mustard, crème fraîche and parma ham
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- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Egg-freeGluten-freeNut-free
Inspired by the great Shaun Hill, this rabbit stew is simple to put together but absolutely packed full of flavour!
Ingredients
- 2 tbsp olive oil
- 1 whole rabbit, jointed
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 100ml/3½fl oz white wine
- 500ml/18fl oz chicken stock
- 2 tbsp Dijon mustard
- 2 tbsp crème fraîche
- 50g/1¾oz unsalted butter
- 3 tbsp chopped parsley
- 6 slices of Parma ham, cut into strips
- salt and freshly ground black pepper
Method
Heat the oil in a casserole dish. Season the rabbit joints with salt and pepper and fry in the casserole dish until coloured all over. This will take 5-6 minutes. Remove the rabbit with a slotted spoon and set aside.
Reduce the heat and add the onions and garlic to the casserole dish and fry until soft. This will take 2-3 minutes.
Add the tomato purée, wine and stock, and add the rabbit back in. Simmer for 45 minutes, then stir in the mustard, crème fraîche and butter.
Taste and season with salt and pepper and add the parsley and stir.
Serve the rabbit in bowls and lay the slices of Parma ham in top and serve.
