Stewed rabbit with broad beans

Stewed rabbit with broad beans

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(1 ratings)

Prep: 20 mins Cook: 3 hrs, 30 mins


Serves 4
Use this rich game meat in a delicious light casserole with podded beans, bacon, light ale and thyme

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal556
  • fat21g
  • saturates7g
  • carbs35g
  • sugars13g
  • fibre12g
  • protein54g
  • salt2.1g
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  • 2 tbsp vegetable oil
  • 1 whole rabbit, cut into 6 pieces (get your butcher to do this)
  • 200g smoked bacon lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 3 carrots, cut into small pieces



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

  • 2 onions, cut into small pieces



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

  • 3 celery sticks, cut into small pieces



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

  • 2 tbsp plain flour
  • 300ml light ale
  • 2 bay leaves
  • ½ bunch thyme, a few sprigs reserved to garnish


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 700ml chicken stock (fresh if possible)
  • 500g podded and peeled fresh broad bean (or use frozen)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…


  1. Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.

  2. Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.

  3. Stir the broad beans through the stew 5 mins before serving.

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Comments, questions and tips

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17th Aug, 2015
Good recipe with great flavours. So easy to make worth trying. 5*
17th Dec, 2013
check out my recipe for a rabbit stew, with black sausage and prunes
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