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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8th Feb, 2015
This stew was absolutely delicious. I think it turns out that I don't like rabbit but I can't fault the recipe for that!
24th Dec, 2014
I have made this a few times now and always raved about by the friends as a dish. The changes to the recipe I have made are as follows: Did not add the sugar as the prunes give enough sweetness Used sweet sherry rather than brandy (it gives the dish more body) The other thing I have done is replace the rabbit with beef cheeks (need to brown them first and trim the meat of fat), the cooking time is the same. When I have cooked this dish people have raved about it. I am cooking it tonight for a party of 18 (Christmas Eve) and I know it there will be none left! This is a great recipe!!
dhoohar's picture
1st Mar, 2017
You omitted the sugar, used sweet sherry not brandy and you cooked beef cheeks not rabbit! You didn't actually make 'Slow Cooked Rabbit Stew', you made a Slow Cooked Beef Cheeks with Sherry so why comment on it?
15th Sep, 2018
I quite agree. So sick of reading reviews that I’m hoping will be useful comments, only to then realise I’ve wasted my time reading a review that has no relevance. Please stop doing this poeple.
27th Oct, 2014
I just made the recipe this weekend and it was a storming success, even though I had to use Pimms-style alcohol rather than madeira, brandy or sherry. It doesn't seem to matter. I think the basic recipe is pretty tolerant so you can you pretty much do what you like with it.
17th Dec, 2013
I made a similar dish but with black sausage too, see it here
3rd Dec, 2013
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.
4th Nov, 2013
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!
16th Oct, 2013
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.
29th May, 2013
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?


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