Slow-cooked rabbit stew

Slow-cooked rabbit stew

  • Rating: 4 out of 5.32 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.32 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content