After a long walk in the autumn countryside, this rich, boozy stew – brought to you by BBC Good Food – will warm you from the inside out.
Learn about rabbits and hares in the UK
Slow-cooked rabbit stew
Discover the true taste of autumn with a bowl of rich, dark, boozy rabbit casserole.
Prep: 25 mins
Published: November 1, 2020 at 12:56 pm
Ingredients
- 140g Prunes
- 50ml Brandy
- 50g Soft brown sugar
- 2 Rabbits, jointed
- Plain flour for dusting
- 1tbsp Vegetable oil
- 3 rashers of smoked streaky bacon, sliced into thin strip
- 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
- Parsley, chopped, to serve
- Wild rice to serve
Method
Step 1
Heat oven to 150ºC/gas mark 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
Prunes bring a richness to the dish. /Credit: Getty 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 five minutes until it starts to colour.
Rabbit meat. /Credit: Getty Step 3
Pour the red wine over the bacon and vegetables, scraping all the goodness off the bottom of the dish. Add the chicken stock, golden rabbit and boozy prunes to the mix, then cover and cook for two hours, stirring from time to time until the rabbit is tender. Serve the slow-cooked rabbit stew with a garnish of parsley and wild rice on the side.
Rabbit stew. /Credit: Getty
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Louise Hagger
