Really rather tasty rabbit stew

I made this simple but delicious, flavoursome dish quite accidently but am really glad I did. It’s lovely and light, so perfect for Spring. You can make a big batch and freeze it, and if you can’t get hold of rabbit meat you could use skinless and boneless chicken thighs which make a good substitute.


1kg rabbit meat (cut into large chunks)

1k butternut squash or pumpkin (peeled, de-seeded and chopped chunky)

1l veg or chicken stock

large leek (washed and sliced fairly fine)

Bulb of fennel (sliced chunky)

2 cloves garlic (crushed)

Small lemon (quartered, any large pips removed)

250g orzo pasta


– gently sweat the leek, fennel and garlic in a knob of butter or glug of oil for around 5 mins over a med heat, in a large oven proof dish

– add the meat and brown off for a few mins, adding a little bit of stock if it starts burning

– add the butternut/pumpkin, lemon and orzo, then pour over the stock so the ingredients are completely covered

– bring to the boil, then transfer to the oven

– cook on 160 for 90 mins with the lid on

– remove the lemon and cook for a further 30 mins with the lid off

– serve with crusty bread and green veggies