Slow-cooked rabbit stew

Slow-cooked rabbit stew

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 2 hrs, 10 mins

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
607
protein
61g
carbs
36g
fat
21g
saturates
7g
fibre
4g
sugar
31g
salt
1.12g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

eilibake's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

kafkaf's picture
  • 1
  • 2
  • 3
  • 4
  • 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

dina2011's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Hmm, that was really delicious! I used celery root instead of celery sticks and left out the bacon (because, in my opinion, bacon does not go great with game). The prunes-brandy-brown sugar mixture is fantastic, and gives nice contrast to the hearty rabbit and winter vegetables.

Highly recommended!

pipjeff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was a bit worried about the prunes and sugar making this dish too sweet,but went ahead anyway.I'm glad I did,as the end product is just amazing - awesome taste,awesome smell and so easy!!
Highly recommended if you've got some rabbit.Try it,you'll love it.

hungryhungryhippo's picture

This recipe is amazing.
When I taste tested it after the two hours cooking time the flavours were really intense and probably a bit strong for my taste but as I had cooked it a day in advance, when reheated the next day, the flavours had really mellowed.
I was also a bit concerned the prunes would be over-powering but again by the time I had reheated it they had been absorbed into the sauce.
This was a surprise hit with all the family and I will be trying again soon.

nugenru's picture

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

pattetlow's picture

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!

cronberry's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sarapb67's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips