Rabbit Stew Recipe | olivemagazine
This rabbit stew is a simple affair but packs in so much flavour with the addition of smoky bacon and cider. Serve with creamy mash for a winter warmer
Ingredients
- 200g smoked bacon lardons
- 4 rabbit legs
- 4 long shallots finely chopped
- 3 cloves garlic crushed
- 500ml cider
- 500ml chicken stock
- 2 tbsp wholegrain mustard
- 75ml double cream
- a small bunch tarragon torn
- mashed potato to serve
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