Rabbit and Pearl Barley Stew

Rabbit and Pearl Barley Stew

This rabbit and pearl barley stew recipe Is a KEEPER!!

Rabbit and Pearl Barley Stew

Ingredients

1 wild rabbit, cut into serving piecesseasoned flour, for dusting2 tbsp vegetable oil5½oz pancetta1 large onion, chopped1 garlic clove, finely chopped1 small fennel bulb, sliced into 5mm/¼in thick slices600ml/1 pint white wine1 tbsp tomato purée1 sprig rosemary2 tbsp pearl barleyPreparation methodDust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside.Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic, and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.Return the rabbit to the pan together with the wine, tomato purée, and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.To serve, spoon into serving bowls.