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Slow-cooked rabbit stew

Slow-cooked rabbit stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal607
fat21g
saturates7g
carbs36g
sugars31g
fibre4g
protein61g
low insalt1.12g
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Ingredients

  • 140g prune
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2011

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A star rating of 4.5 out of 5.36 ratings
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