A large pot of rabbit stew with vegetables

Rabbit stew

Name: Rabbit stew
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: British
Ingredients: 140g prune; 50ml brandy; 50g soft brown sugar; 2 rabbits jointed; plain flour for dusting; 1 tbsp vegetable oil; 3 rashers smoked streaky bacon sliced into thin strips; 2 carrots chopped; 1 onion chopped; 2 celery sticks, chopped; 1 garlic clove crushed; 2 thyme sprigs; 1 bay leaf; 150ml red wine the best you can afford; 250ml chicken stock; chopped parsley and wild rice, to serve

Good Food team

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Serves 4

More effort

Prep: 25 mins

Cook: 2 hrs and 10 mins

A star rating of 4.3 out of 5.50 ratingsRate

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This slow-cooked rabbit stew has rich flavour thanks to prunes, brandy and herbs. Serve big bowls of this rabbit casserole for a true taste of autumn.

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Complete the dish

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Baked fruity autumn pudding

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Ingredients

Nutrition

Units:

MetricUS

140g prune
50ml brandy
50g soft brown sugar
2 rabbits

jointed
plain flour

for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon

sliced into thin strips
2 carrots

chopped
1 onion

chopped
2 celery

sticks, chopped
1 garlic clove

crushed
2 thyme

sprigs
1 bay leaf
150ml red wine

the best you can afford
250ml chicken stock
chopped parsley

and wild rice, to serve

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Nutrition: per serving

kcal607
fat21g
saturates7g
carbs36g
sugars31g
fibre4g
protein61g
salt1.12g

low

Method

step 1

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
step 2

Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
step 3

Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Recipe from Good Food magazine, October 2011

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A star rating of 4.3 out of 5.50 ratings

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