PREPARATION IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the grid, to 150°C. Just before this temperature has been reached, place the Green Dutch Oven (oval) on the grid to preheat.

Meanwhile cut through the joints of the rabbit legs. Wash the new potatoes. Peel the carrots, halve them lengthwise and cut into slices. Peel the celeriac and chop into cubes. Halve the fennel and the tomatoes and cut the fennel into slices. Peel and finely chop the banana shallots and the garlic. Cut the white and brown shimeji mushrooms from the clusters.

PREPARATION

Heat the olive oil in the Dutch Oven. Add the pieces of rabbit leg and fry in the open pan until brown on all sides. Close the lid of the EGG after each action.

Add all the washed and chopped vegetables and the lemon thyme. Fry the vegetables for approx. 8 minutes, stirring occasionally. Close the lid of the EGG after each action. Deglaze with white wine and close the lid of the EGG, leaving the Dutch Oven open. Leave the meat and vegetables to simmer gently for about 2 hours.

Mix some cornflour with water and stir this mixture gradually into the stew until the desired consistency is obtained. You can always add more if the stew is too thin. Leave to simmer for another 2 minutes.

Remove the Dutch Oven from the Big Green Egg and season the stew with salt to taste.

TIP: As already mentioned, you could use chicken instead of rabbit in this recipe. It may be less unusual but it is just as tasty!