recipes
Rabbit stew with pale ale
Serves:
Ingredients
- 1 rabbit, cut into pieces
- 1litre pale ale
- 2 onions, sliced
- 2 carrots, sliced
- 2 potatoes, peeled and diced
- 1 tbsp garlic
- 500ml chicken stock
- 2 tbsp tomato paste
- 500ml polpa
- 1 tbsp nutmeg
- 2 tbsp mixed spice
- 1 tbsp rosemary
- 1 tbsp marjoram
- 1 sprig thyme
- 2 bay leaves
- 50g peas
Method
Marinade the rabbit in ale overnight. Seal the rabbit on high heat in a heavy bottom pot, once browned add the onions, garlic and carrots. Once the onions are browned add the ale, chicken stock and leave to simmer on high heat. After 20 minutes of simmering, add the potatoes, tomato paste, all the herbs and spices and the polpa, turn down the heat and let simmer until the potatoes are cooked. Season to taste and add the peas. Serve with local bread.
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