Dark beer, rabbit and chestnut stew with cinnamon basmati rice

An unusual, hearty combination that will warm the cockles of your heart

Serves 2


1 whole rabbit, boneless    

100g onions

  • 200ml dark beer    
  • 100g cooked chestnuts
  • 10g garlic        
  • 20g thyme
  • 2 litres rabbit stock    
  • 100ml fresh cream
  • 100g parsnips        
  • 80ml olive oil
  • 10g salt        
  • 10g ground pepper


  • Peel onions and garlic and set aside. 
  • Cut the rabbit in small cubes. 
  • Add the onions to a hot pan and add the garlic once the onions have turned translucent. 
  • Add the rabbit pieces, stir well and add the fresh thyme.
  • Add the cooked chestnuts and the dark beer.
  • Simmer and allow to reduce by half. 
  • Add the rabbit stock.
  • Add the fresh cream and leave to simmer.
  • Season to taste and serve with cinnamon basmati rice. 

Cinnamon, basmati rice


  • 100g basmati rice     
  • 1 small onion, sliced
  • 2 sticks cinnamon 
  • Salt and pepper
  • Olive oil        
  • 2 litres vegetable stock
  • 2 cloves garlic


  1. Heat a pan and add olive oil. 
  2. Once hot add sliced onions, crushed cinnamon and finely chopped garlic. 
  3. Once partially cooked add the basmati rice to the mix. 
  4. Stir well and add the vegetable stock. 
  5. Bring to the boil, cover the dish and put it in the oven and leave the rice until the stock is absorbed, approx 25 mins. 
  6. Season to taste.