Rabbit Stew with Mallow Cheeses (Rabbit Stew) is a modern British recipe (based on a Maltese original) for a classic stew of rabbit with mallow cheeses, carrots, potatoes and onions in a herbed red wine and tomato stock. The full recipe is presented here and I hope you enjoy this classic British version of: Rabbit Stew with Mallow Cheeses.
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The unripe fruit of the common mallow are known as cheeses, they have a mild, slightly nutty taste and can be eaten raw. They can also be used instead of peas in just about any recipe, as they are here.
Ingredients:
1 rabbit, jointed (reserve the kidney and liver)
100g plain flour
1 tsp olive oil
2 onions, sliced
6 garlic cloves, peeled
3 large tomatoes, blanched, peeled and chopped
2 tsp tomato purée
3 potatoes, peeled and quartered
6 carrots, peeled and sliced
150g common mallow cheeses
2 bayleaves
mixed herbs
1 stock cube
salt and freshly-ground black pepper, to taste
300ml red wine
Method:
Season the flour, add the rabbit pieces and turn to coat. Heat the olive oil in a pan, add the floured rabbit pieces and fry until golden brown all over. Now stir in the onions, tomatoes ad potatoes. Pour over a little of the wine then stir in the tomato purée. Crumble in the stock cube and add the bay leaves then add about half the remaining wine.
Add the rabbit kidney and liver then stir in the common mallow cheeses. Bring the mixture to a boil, reduce to a simmer and cook for about 90 minutes, or until the rabbit is tender (add more wine if the sauce is drying too quickly).
