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Rabbit Stew Recipe

Traditional Rabbit Stew Recipe from West Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

One pound of Rabbit
One ounce of Dripping
One ounce of Flour
One pint of Stock
Rolls of Bacon
Onion, Potato, Carrot, Turnip
Salt and Pepper

Wash, cleanse, and joint rabbit. make the dripping hot in a stewpan, and quickly brown the meat on both sides. Lift on to a plate. Cut the onion in rings, and fry for a few seconds. Add the flour and fry until a light brown colour. Add the stock by degrees, season with salt, bring to the boil, and skim. Return the meat to the pan, add the potato, carrot and turnip, season with pepper, and simmer for from one and a half to two hours. Garnish with rolls of Bacon.

To make rolls of bacon - cut three or four slices of bacon thinly, remove the rind, slice each slice in half. Roll up the pieces neatly, place on a skewer, and bake in a moderate oven for ten minutes.

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon