Cooking corner
Rabbit Stew with Pale Ale
Ingredients
1 whole cut rabbit
500ml polpa
1 litre pale ale
1 tbs nutmeg
2 medium onions sliced
2 tbs mixed spice
2 medium carrots sliced
1 tbs rosemary
2 medium potatoes sliced
1tbs marjoram
1 tbs garlic
1 sprig thyme
500ml chicken stock
2 bay leaves
2 tbs tomato sauce
50gr peas
Method
1. Marinade the rabbit in the ale overnight
2. Seal the rabbit on high heat in a heavy bottom pot, once browned,
add the onions, garlic and carrots. Once the onions hare browned, add the
ale, chicken stock and leave to simmer on high heat.
3. After 20 minutes of simmering, add the potatoes, tomato paste, all the herbs
and spices and the polpa, turn down the heat and let simmer until the potatoes
are cooked.
4. Season to taste and add the peas.
5. Served best with local Maltese bread.
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