Welsh Rabbit Stew

Ingredients

In the original French dish, Civet de lapin, the rabbit is marinated in red wine and cooked with bacon, mushrooms, and onions. In the Welsh adaptation, the rabbit is slow-cooked in a flavorful broth with traditional Welsh ingredients like leeks, potatoes, and barley. The Welsh version focuses on creating a hearty and comforting stew, while still highlighting the natural flavors of the rabbit meat. We alse have the original recipe for Civet de lapin, so you can check it out.

• 1.5 kg (3.3 lbs) rabbit meat, cut into pieces 1.5 kg (3.3 lbs) rabbit meat, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 leeks, sliced 2 leeks, sliced
• 3 carrots, peeled and diced 3 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup pearl barley 1 cup pearl barley
• 4 cups (950 ml) chicken or vegetable broth 4 cups (950 ml) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the rabbit pieces and brown them on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the sliced leeks and diced carrots. Cook until softened, about 5 minutes.
4. 4.
   Return the rabbit pieces to the pot and add the potatoes, pearl barley, chicken or vegetable broth, bay leaves, dried thyme, salt, and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the rabbit meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Welsh Rabbit Stew hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Rabbit meat — Ensure that the rabbit meat is fresh and properly cleaned before cooking.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• Pearl barley — Rinse the pearl barley under cold water before adding it to the stew to remove any impurities.

Tips & Tricks

• For a richer flavor, marinate the rabbit meat in a mixture of Worcestershire sauce, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the Welsh Rabbit Stew with crusty bread or mashed potatoes for a complete meal.

Serving advice

Serve the Welsh Rabbit Stew hot in individual bowls, garnished with fresh parsley. Accompany it with crusty bread or mashed potatoes for a satisfying meal.

Presentation advice

To enhance the presentation, place a sprig of fresh thyme on top of each bowl of stew. Serve it alongside a basket of warm crusty bread and a side of butter.