Slow-cooked rabbit stew

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• mariquita

  29 September 2011

  mariquita rated and commented on this recipe

  

  Wonderful! And easy!!

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• EwanCook

  07 October 2011

  EwanCook rated and commented on this recipe

  

  Best thing I've ever cooked!!!

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• Natzhel

  13 October 2011

  Natzhel commented on this recipe

  Living in the south of France, I decided to cook this for three professional chefs- they were all blown away! It was great and easy to do for a crowd of 20.

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• Dawn

  27 October 2011

  Dawn commented on this recipe

  Just made it. Smells great and looks good. Got recipe from Good Food mag but note neither this one or the one in the mag say when to put sugar in. Perhaps a minor point but confusing.

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• Emma Brierley

  13 November 2011

  Emma Brierley rated and commented on this recipe

  

  Easy and absolutely delicious. Cooked with one rabbit, but the same amount of vegetables and stock etc. Fantastic. Will definitely be making this again.

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• SPB

  17 November 2011

  SPB rated and commented on this recipe

  

  Very tasty and easy to make. I added fewer prunes, as not all of us like them. I also used Madeira wine rather than Brandy (didn't have brandy) so left out the sugar. Using rabbit makes a nice change from chicken. Will make this again and highly recommend this recipe.

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• Giddy Aunt

  28 December 2011

  Giddy Aunt rated and commented on this recipe

  

  Had this dish for Boxing Day - very tasty - would definately make again

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• Pat

  29 January 2012

  Pat commented on this recipe

  I always thought that the best way to eat rabbit was in a pie-until I made this recipe! I cooked it longer and slower -because I wanted to leave it in the oven and go out. I also used rosemary in place of thyme which I didn't have. It is 'melt in' the mouth delicious!

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• onestotry

  02 February 2012

  onestotry commented on this recipe

  Delicious, hassle free, and one I will come back to often.

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http://www.bbcgoodfood.com/recipes/1660637/

http://www.bbcgoodfood.com/recipes/1660637/

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Ingredients

• 140g prunes
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 2 hrs 10 mins

Ingredients

• 140g prunes
• 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

Per serving

607 kcalories, protein 61g, carbohydrate 36g, fat 21 g, saturated fat 7g, fibre 4g, sugar 31g, salt 1.12 g

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