Rabbit Stew

This recipe looks enormously simple and I’d like to try it. As we all know, rabbit tastes very like chicken and was a popular meat used in the U.K. and Ireland up until the 1950’s when tragically myxomatosis ( a virus) killed off the rabbits all of the country.  In Spain, rabbit is on sale in most supermarkets and probably cheap too. Sadly, rabbit never became an option at home so most of us are averse to eating it. 

News your chance to sample what your families enjoyed all those years ago. 

Many thanks fir posting this on the forum. 

As a matter of interest, how many of you cook rabbit?

My partner is Spanish. Her sons are cazadores. Conejos, fresh from the mountain ( however, how one cooks it) stews, paellas etc.... brill. Never tried it with "firs" (Irish thing?). Rabbit tastes like chicken 🐔?? I´m Not, for sure about that, but I do love it & most game from the country. But that's me & thanks for your input & also to the original poster. V

What's up Doc?

🤣🤣

Shopping in Al Campo recently there was a demonstration stall cooking rabbit. I picked up a booklet with recipes in as I have only eaten rabbit stew. Incidentally my stepdaughter is flying in from Shanghai for Chinese New year. One of the first thing she asked for was rabbit.

A nice rabbit pie makes a winter warmer! V

Rabbit was. our staple diet as kids in the 1950s, living in Devon, such happy memories of days gone by. My father got the Rabbit by various means and my mother would cook it, probably stew or in a pie along with blackbirds cooking in pie!

Granny Rose  Lived here with the locals for over 20 years.  Rabbit stew cooked in our local D.O red wine is FABULOUS.  In our area paella.  cooked with half rabbit and half chicken.  is the regular way. The butchers will happily cut up half a rabbit and half a chicken in to equal portions if you tell them what it is for

I have wonderful memories as child of rabbit stew. My grandfather bred very large rabbits and i used to help him prepare them for my grandmother to make her famous stew. Slow cooked for hours and her secret ingredient a local dark beer from flanders called Rodenbach.