Creamy Bunny Stew

Ingredients

In this adaptation of Lapin à la crème to Southern African cuisine, we substitute rabbit meat with more readily available game meat like venison or springbok. The spices and herbs are adjusted to incorporate flavors commonly used in Southern African cooking, such as coriander, cumin, and peri-peri. The dish is served with traditional Southern African accompaniments like pap (maize porridge) or samp (crushed maize kernels). We alse have the original recipe for Lapin à la crème, so you can check it out.

• 2 pounds (900g) venison or springbok, cut into chunks 2 pounds (900g) venison or springbok, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon peri-peri spice blend 1 teaspoon peri-peri spice blend
• 1 cup (240ml) beef or game stock 1 cup (240ml) beef or game stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the venison or springbok chunks to the pot and brown them on all sides.
3. 3.
   Sprinkle the ground coriander, ground cumin, and peri-peri spice blend over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Pour in the beef or game stock, and bring the mixture to a simmer. Cover the pot and let it cook for about 1 hour, or until the meat is tender.
5. 5.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Creamy Bunny Stew hot, garnished with fresh parsley. Accompany with pap or samp for an authentic Southern African experience.

Treat your ingredients with care...

• Venison or Springbok — Ensure the meat is properly trimmed and cut into evenly sized chunks to ensure even cooking.
• Peri-peri spice blend — Adjust the amount according to your desired level of spiciness. Add more for a fiery kick or reduce for a milder flavor.

Tips & Tricks

• For a richer flavor, marinate the venison or springbok chunks in the spice blend for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Creamy Bunny Stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany with a side of pap or samp to soak up the flavorful sauce.

Presentation advice

Garnish the Creamy Bunny Stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Southern African feel.