Thread: Rabbit Skewers

Made a good hare & pork stew the other day. It was only a small hare so I chucked in a pork steak as well, mostly cubed except the hare legs on the bone.

Standard stew: before lunchtime, chop a couple of onions, add a teaspoon of garlic paste plus assorted herbage from the garden, and fry up in bacon fat or cooking oil, then chuck in a slow-cooker. Brown the meat in the same frypan and chuck it in too. Add a can of tomatoes (whole plum toms if like me you like yours chunky, otherwise diced, with herbs if you don't have any to hand), a good handful of mushrooms and about a glass of red wine, plus a sliced chilli or two if you like it hot, then cook until dinner time - on high for a couple of hours until the fat starts to pool, then low for another few hours. Stir every hour or so, fishing out the hare leg bones and topping up with water if it needs it. 20 mins before dinner time, cook some rice or pasta, or slice some grainy bread to have with it. Optionally, chuck in a good handful of washed baby spinach leaves from the garden, or some frozen sweetcorn, or whatever, for the last 10 mins.

It freezes well as single portions in zip-lock sandwich bags.