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Tweet Rabbit and Apple Stew
Rabbit pieces stewed with apple pieces and vegetables.
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4-6 joints of rabbit
2 medium onions, chopped
2 medium carrots, sliced
2 Medium apples, peeled, cored and thickly sliced
8oz mushrooms, sliced
8oz streaky bacon, cut into 1 inch pieces
Pint veg stock
2 tsp tomato puree
Pinch dried thyme
Salt and pepper
Heat half the butter in a large saucepan and cook carrots, onions and apples for 5 minutes, stirring well. Remove from the pan and set aside.
Toss the rabbit in seasoned flour. Heat the remaining butter in the pan and brown the rabbit on both sides.
Lower the heat, add the mushrooms and bacon and continue cooking for about 5 mins. Add the stock slowly and add the apple/veg mix, tomato puree and thyme, stirring all the time. season if required.
bring to the boil, cover, lower the heat and simmer for about and hour or until the rabbit is tender.
stir occasionally and add more stock or water if required.
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