Slow-cooked rabbit stew

Slow-cooked rabbit stew

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(22 ratings)

Prep: 25 mins Cook: 2 hrs, 10 mins

More effort

Serves 4
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal607
  • fat21g
  • saturates7g
  • carbs36g
  • sugars31g
  • fibre4g
  • protein61g
  • salt1.12g
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Ingredients

  • 140g prune
  • 50ml brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 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
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove, crushed
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 150ml red wine, the best you can afford
  • 250ml chicken stock
  • chopped parsley and wild rice, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (32)

Vickimadeline's picture

Tried this slow cooked rabbit recipe today. I was a bit surprised that 2 hours was considered slow cook but I followed the directions. The meal was tasty EXCEPT the rabbit was quite tough and dry. I am going to put the left overs in the slow cooker tomorrow and see if that improves the meat.

I read quite a few online conversations about the value of soaking the rabbit in salt water but my Grandmother used milk. Anyone have any explanation for soaking in milk? Saline obviously did not tenderise but did make the meat paler.

Aeon Jiminy's picture
5

Always love finding a good new rabbit recipe.

Bigspottedcat's picture
5

I made this last Christmas and it was a triumph.

Struggled to find rabbit this year, but got some beautiful red deer venison. Sensational stew.

Go for it!

russbarton's picture
5

Excellent recipe. Rabbit is an underused meat. If you can get a wild one use that the taste is so much better,

Leopoldoni's picture
3.75

This stew was absolutely delicious. I think it turns out that I don't like rabbit but I can't fault the recipe for that!

stapleman's picture

I have made this a few times now and always raved about by the friends as a dish.
The changes to the recipe I have made are as follows:
Did not add the sugar as the prunes give enough sweetness
Used sweet sherry rather than brandy (it gives the dish more body)
The other thing I have done is replace the rabbit with beef cheeks (need to brown them first and trim the meat of fat), the cooking time is the same. When I have cooked this dish people have raved about it.

I am cooking it tonight for a party of 18 (Christmas Eve) and I know it there will be none left!
This is a great recipe!!

Brimham's picture
5

I just made the recipe this weekend and it was a storming success, even though I had to use Pimms-style alcohol rather than madeira, brandy or sherry. It doesn't seem to matter. I think the basic recipe is pretty tolerant so you can you pretty much do what you like with it.

dimitravina's picture

Thank you so much, commentators. I look forward to cooking this dish but had doubts about that much sweetness. I now know it will be superb without the sugar.

bunnytombs's picture

To cater for the two of us I used one rabbit but kept the rest of the ingredients the same (greedy folk!), although didn't add any sugar. Was sooo delicious. First time I had prepared a rabbit myself but well worth it, such beautiful flavours Cant wait to make again!

reevey's picture
5

Cooked this up for Sunday dinner, loved it. Really rich and full of flavour. First time I'd had rabbit, but won't be the last. A bit sweet so I'd use less prunes or no sugar next time and try cooking for 1.5 hours as the meat was falling off the bones after 2 hours, which are so small, so difficult to spot in the gravy.

asimenia's picture
3

Oh dear - I wish I hadn't put sugar in - it's sooooo sweet! I've ruined hubby's 2 rabbits! Should have stuck to rabbit stifado. Also it's full of lumps of flour - any idea why?

patriciastar's picture

This recipe is delicious. I cooked for the first time with Sherry instead of brandy and it was great. Second time cooked with brandy, nice but the flavor was stronger. I am cooking it again but using Sherry.
Yumm.

eilibake's picture
5

Oh and as well- served four hungry people with leftovers. More like five or six servings I think?

eilibake's picture
5

This was delicious! We had no prunes so used figs instead and it worked a treat. Also I upped the garlic to 2 cloves and used 2 bay leaves, and seasoned the flour with salt, pepper and dried thyme. The flavour wasn't too strong or anything- utterly delicious and tender. Will definitely come back to rabbit!

evesca12's picture
5

I made this last night for a special new years meal, neither me or my husband had eaten rabbit before but this was beautiful! We will be having this again!

kalokagathos's picture
5

Easy to make, great tasting recipe. Made it on Boxing Day. Re quantity, 2 rabbits feed 3-4 people, not 2! Will definitely cook again.

inekestolp's picture
5

Delicious, easy.. great for a relaxed winter evening!

kafkaf's picture
5

This recipe is fantastic - it's easy to do, allows room for some experimentation and tastes absolutely delicious.

The prunes-brandy mix gives a lovely sweet contrast to the game flavour. I left out the bacon and added a few more winter vegetables.
It was so more-ish; we will definitely have this dish again.

seventy70's picture

Can you tell me if this recipe will freeze ?

Betty

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Tips (1)

PricklyAngel's picture

I have YOUNG CHILDREN, won't use ALCOHOL and don't want them finding the small BONES you get with rabbit. I have cooked rabbit many times before and wanted to try something new, so:

1) Exclude the sugar, 2) Exclude the alcohol; then 3) Adding enough liquid to make up for the missing alcohol, simmer the rabbit for an hour or so, until a fork begins peeling the meat from the bones. 4) While the rabbit cools, cook the vegetables in the stock the rabbit was cooked in, adding the juice and zest of one lime plus the seeds from a vanilla pod (that's right!). 5) When the rabbit is cool enough, pull the meat from the bones and return to the vegetables. 6) Slowly return to the boil and serve.

This leaves a rich, naturally sweetened meal that's much easier for kids to get round -- and it's my daughter's favourite.