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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• Hungry Hungry Hippo

  01 October 2012

  Hungry Hungry Hippo commented on this recipe

  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.

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• Pipkin

  13 November 2012

  Pipkin rated and commented on this recipe

  

  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.

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• Dina2011

  16 December 2012

  Dina2011 rated and commented on this recipe

  

  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!

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• bettycro

  22 December 2012

  bettycro commented on this recipe

  Can you tell me if this recipe will freeze ? Betty

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• kafkaf

  29 December 2012

  kafkaf rated and commented on this recipe

  

  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.

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• Ineke

  30 December 2012

  Ineke rated and commented on this recipe

  

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

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• kalokagathos

  31 December 2012

  kalokagathos rated and commented on this recipe

  

  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.

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• evesca

  01 January 2013

  evesca rated and commented on this recipe

  

  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!

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• Eilibake

  08 February 2013

  Eilibake rated and commented on this recipe

  

  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!

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• Eilibake

  08 February 2013

  Eilibake commented on this recipe

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

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• Patmac

  10 April 2013

  Patmac commented on this recipe

  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.

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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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