Rabbit Stew

Name: Rabbit Stew
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 rabbit, jointed, about 1.2kg; 2 tbsp plain flour; 2 tbsp vegetable oil; 150 g smoked bacon lardons; 12 small shallots, peeled; 2 carrots, chopped; 2 celery sticks, sliced; 330 ml dry cider; 300 ml chicken stock; 1 tbsp wholegrain mustard; 3 thyme sprigs; 3 tbsp double cream

Tender rabbit braised with bacon, cider, mustard and root vegetables. A traditional country dish.

Prep: 25 min
Cook: 1 hr 45 min
Serves: 4
Level: Medium

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Rabbit Stew — Photo: william f. santos on Unsplash

Rabbit is lean and mild, a little like chicken thigh. Slow braising with bacon keeps it moist and adds plenty of flavour.

Most butchers can supply a jointed rabbit if you order ahead.

Rabbit Stew

2 hr 10 min total · approx. 450 kcal per serving

Ingredients

Servings 4

1 rabbit, jointed, about 1.2kg
2 tbsp plain flour
2 tbsp vegetable oil
150 g smoked bacon lardons
12 small shallots, peeled
2 carrots, chopped
2 celery sticks, sliced
330 ml dry cider
300 ml chicken stock
1 tbsp wholegrain mustard
3 thyme sprigs
3 tbsp double cream

Method

Heat the oven to 160°C / 140°C fan. Season and flour the rabbit and brown it in the oil in a casserole. Remove.
Fry the lardons and shallots until golden, then add the carrots and celery for 5 minutes.
Pour in the cider and bubble for 2 minutes. Add the stock, mustard, thyme and rabbit.
Cover and cook in the oven for 1½ hours until tender. Stir in the cream and season.

Cook's noteChicken thighs make a good substitute. Cook them for 45 minutes.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.

Find more:Stews & casseroles British Slow-cooked Autumn

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