PALEO LONGHORN RABBIT STEW
"Oh how my life has changed" exclaims Mrs Shack as she chops the head off Thumper the rabbit which I'd named on my journey home from the Butchers who smiled when asking if I wanted it chopped up and I responded "no thanks mate, it's a present for the Mrs".
Rabbit appears to be an extremely under utilised meat nowadays presumably as we fondly remember the cuddly friends of our childhoods. Ask your nana and she'll tell you she loves rabbit stew, during World War II, the government encouraged the raising of rabbit to relieve the burden of a red meat shortage.
As a source of protein rabbit is great - it tops the chart for leanest meat and contains more protein than chicken and beef. Rearing of rabbits for eating is environmentally friendly too so it only seems right that we go all out paleo for today's recipe, for a smack of healthy freshness.
- 1 tbsp olive oil
- 150 g Longhorn beef salami
- 1 whole rabbit - jointed
- 200 g cherry tomatoes
- 4 cloves garlic
- 1 tbsp Jack's Meat Dust
- 2 roasted red peppers for quickness you can use the jarred ones from the supermarket
- 200 ml chicken stock or see our recipe for Bone Broth for an extra special whack of goodness
In a cast iron wok heat the oil and brown the rabbit pieces seasoned in salt and pepper until golden. Use a low heat and give it about 10 minutes.
Throw the cherry tomatoes, whole garlic cloves, red peppers and Meat Dust in a blender and give it a few pulses so it is combined but still chunky.
Add the Meat Dust tomato mix to the rabbit and simmer on low for 10 minutes with the lid on. Improvise with a baking sheet or something around the kitchen if you don't have a lid!
Add the bone broth and simmer on low until the rabbit is cooked through. Remove the rabbit from the sauce and allow to cool slightly to pull the meat from the bones then throw it back in the stew.
Chop the Longhorn salami into small bite size pieces and heat in a small cast iron pan so they are slightly crispy on the outside.
Give the stew a good stir and then serve topped with the fried Longhorn and with your favourite vegetables.
The salami used in our recipe comes from our friends at the Grid Iron meat company and is made from beef from the fore quarter of grass fed Longhorn that has grazed on pastures in North Yorkshire. Each salami is cured for around three to four weeks until it reaches maturity.
To get yourself some, get on over to the Grid Iron website and while you’re there check out their Steakholder group.