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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1st Oct, 2012
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.
2nd Feb, 2012
Delicious, hassle free, and one I will come back to often.
29th Jan, 2012
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!
28th Dec, 2011
Had this dish for Boxing Day - very tasty - would definately make again
sarapb67's picture
17th Nov, 2011
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.
13th Nov, 2011
Easy and absolutely delicious. Cooked with one rabbit, but the same amount of vegetables and stock etc. Fantastic. Will definitely be making this again.
27th Oct, 2011
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.
13th Oct, 2011
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.
7th Oct, 2011
Best thing I've ever cooked!!!
29th Sep, 2011
Wonderful! And easy!!


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