Slow-cooked rabbit stew

Slow-cooked rabbit stew

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(32 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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  • 140g prune
  • 50ml brandy



    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



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

  • 1 onion, chopped



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

  • 2 celery sticks, chopped



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

  • 1 garlic clove, crushed
  • 2 thyme sprigs


    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



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


  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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Pei Lee's picture
Pei Lee
9th Oct, 2018
Unfortunately I only read the reviews after my rabbit went into the oven lol. But 45 mins into cooking, I've removed the prunes and added some salt (I think it was just sweet, it needs salt) and I will remove it after 1.5 hrs and not 2. I fear, after reading the comments, the rabbit will be dry. Fingers, paws crossed!
Ewan Martin's picture
Ewan Martin
25th Sep, 2018
Cooked rabbit before but this recipe bring the rich flavour to a whole new over welling level. Think I'll stick to the pies there much better for taste
30th Jan, 2017
A fantastic recipe. I made this stew for the first time about two weeks ago, my first time cooking rabbit and it turned out absolutely delicious, so much so that I decided to make it again tonight. However, I used buckwheat instead of rice and the combination was perfect. I would recommend the author make the instructions a bit clearer at the end though.
8th Jan, 2017
That was awful. Followed recipe to the T but the rabbit was dry. I cook game all the time and this is the worst rabbit I have ever had. Egg on toast beats it hands down. 2hrs for rabbit...and red way...dry as a bone. My dog even gave me a funny look...
6th Oct, 2019
Oven too high and not enough liquid, and no checking. Most think it is lovely. Why would you feed an animal human food???
hezifesi's picture
9th Oct, 2016
First time I ever cooked rabbit and it turned out lovely :) I have fond memories of my god-mother cooking their own "free range" rabbit in creamy sauce, served with dumplings, but the recipe got lost. Still this recipe is obviously different, but very good
28th Jun, 2016
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
11th Feb, 2016
Always love finding a good new rabbit recipe.
Bigspottedcat's picture
24th Dec, 2015
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!
12th Feb, 2015
Excellent recipe. Rabbit is an underused meat. If you can get a wild one use that the taste is so much better,


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17th Jan, 2014
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.
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