It’s time I gave the lot of you a good tongue lashing. I can’t abide conservatism (that’s with a little ‘c’, not an accusation of a political nature). I particularly can’t abide the general unwillingness to mix meat and fruit. I know there are the few exceptions to your reluctance, such as duck and orange, pork and apple and such like. These tend to be bittersweet fruits and don’t really qualify as sweet, sweet. I’m here to tell you to get over yourself. Try having a sweet stew. You probably won’t regret doing so. If you are willing to liberate your taste buds, this Rabbit and Apricot Stew is a great starting point.
For this toothsome bit of sweetness, you will need the following ingredients;
- 1 rabbit or a couple of loins and a couple of legs (front)
- 8 apricots
- 4 onions
- 3 or 4 carrots
- 4 or 5 waxy potatoes
- A bouquet garni
- A large teaspoon of smoked paprika
- 2 glasses of medium sweet white wine
- Salt and pepper to season
Side note on medium sweet wines: Do I have to call around to your house and beat you into trying some with an open mind? No, it is not going to make your teeth stick together in the same way as a cheap Pinot Gringo might. However, many of them have layers of complexity and flavour that are just waiting to be appreciated. Open your mind and enjoy the experience.
Slice the onions into quarters, then half the quarters.
Slice the rabbit into bite size (or larger pieces).
Heat a casserole dish on the stovetop. Add a little oil and the onions. Soften them over a low to medium heat.
Remove the onions. Add the rabbit in batches and brown it on all sides.
Slice the carrots. Cut the potatoes into even sized pieces. Slice the apricots in half, removing the stones.
When the rabbit is brown, add all the ingredients except the apricots and potatoes to the casserole. Season well.
The wine is best added last to prevent splashing. Return the balance of the wine to the fridge.
Bring the dish to the boil and place on the lid. Pop it into a 180ºC oven for 45 minutes. Add the potatoes and apricots. Replace the lid.
Return to the oven, covered for another 20 minutes or so, until the potatoes are cooked. Remove the bouquet garni and serve the stew. Serve it with a generous glass of chilled medium sweet wine.
This was delicious. Even if you are saying to yourself “Uggg, I hate sweet wines”, I encourage you to open your mind and embrace the sweetness and meatness. It’s wonderful.