I tried stewed rabbit this week, and I found myself delighting in the simplicity of the process. The rabbit joints nestled with onions, cloves, and minced lemon peel in the stewpan, creating a fragrant base that was both comforting and familiar. I must admit, I was a bit surprised by the forcemeat balls — I'd never considered adding them to a stew before. But as they plumped up in the liquid, I could see how they'd add a lovely textural contrast to the tender rabbit and soft onions. I used a bit of butter and flour to thicken the gravy, and the mushroom ketchup added a nice depth of flavour. This dish would be perfect for a weeknight cook looking to try something new but not too time-consuming. The whole process took just over half an hour, as promised. The result was a hearty, rustic stew that felt both vintage and utterly satisfying. I served it with some crusty bread to soak up the gravy, and it was a meal that felt like a cozy embrace on a chilly evening. Next time, I might experiment with some fresh herbs or a splash of wine, but as it stands, this recipe is a charming nod to the past that holds up beautifully in the present.