New recipes

Rabbit Stew recipe

Rabbit Stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game
  • Rabbit

Succulent chunks of rabbit are stewed with bacon, shallots, red wine and herbs. It's the perfect winter warmer. Serve with mashed potatoes or hunks of crusty bread.

228 people made this

IngredientsServes: 4

  • 1.35kg rabbit meat, cleaned and cut into pieces
  • 1/2 teaspoon salt
  • 5 tablespoons plain flour
  • 225g streaky bacon, diced
  • 80g finely chopped shallots
  • 1 clove garlic, finely chopped
  • 250ml dry red wine
  • 250ml water
  • 1 tablespoon chicken stock granules
  • 1 tablespoon redcurrant jelly
  • 10 black peppercorns, crushed
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon dried thyme, crushed
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • 2 tablespoons plain flour

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain on kitchen towels and set aside. Sprinkle rabbit with salt and coat with 5 tablespoons flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from frying pan, along with all but 2 tablespoons of the fat and reserve.
  2. Saute shallots and garlic in frying pan for about 4 minutes, until tender. Stir in wine, 250ml water and stock granules. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to frying pan. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  3. Remove bay leaf and discard. Place rabbit on a warm plate and keep warm while preparing gravy.
  4. To make the gravy, stir lemon juice into frying pan with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into frying pan over low heat. Finally, stir in thyme. Pour gravy over stew and serve or pour into a gravy boat and serve on the side.

Recently viewed

Reviews & ratingsAverage global rating:(153)

Reviews in English (124)

First time I've cooked (or eaten) rabbit. Once I stopped thinking about my childhood pets I really enjoyed it. It's a delicious recipe, the lemon juice helps cut through the richness. So tasty and the rabbit was beautifully tender. I cooked it in the oven at 180C for 1 1/2hours as I was going out but imagine it's the same cooked either way. Will be making again, thanks for the recipe!-29 Sep 2013

first time I have tried rabbit and couldn't have picked a better recipe... cooked my rabbit on the bone, drowned it in wine and put in extra water to part cover. Delightful!-30 Apr 2013

This recipe is a cut & paste joke - waste of time.An 1/8 of a teaspoon of a dried herb to flavour 1.3 kilo of meat????-08 Nov 2015


Rabbit Stew

A hearty and super delicious rabbit stew, perfect for those who never had rabbit before!

Have you ever eaten rabbit? It is an eligible question, most people I know have never eaten rabbit in their lives and many of them don&rsquot even have an interest in trying it. Too bad! Because the rabbit tastes great and its consumption has many benefits.


Slow-cooked rabbit stew

Discover the true taste of autumn with a bowl of rich, dark, boozy rabbit casserole.

This competition is now closed

Published: November 1st, 2020 at 10:00 am

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.

Ingredients

  • Prunes 140g
  • Brandy 50ml
  • Soft brown sugar 50g
  • Rabbits 2, jointed
  • Plain flour for dusting
  • Vegetable oil 1 tbsp
  • Smoked streaky bacon 3 rashers, sliced into thin strip
  • Carrots 2, chopped
  • Onion 1, chopped
  • Celery sticks 2, chopped
  • Garlic clove 1, crushed
  • Thyme sprigs 2
  • Bay leaf 1
  • Red wine 150ml, the best you can afford
  • Chicken stock 250ml
  • Parsley chopped, to serve
  • Wild rice to serve

Method

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.

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.

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 is available in the following versions of Minecraft:

PlatformSupported (Version*)
Java Edition (PC/Mac)Yes (1.8)
Pocket Edition (PE)Yes (0.13.0)
Xbox 360Yes (TU31)
Xbox OneYes (CU19)
PS3Yes (1.22)
PS4Yes (1.22)
Wii UYes (Patch 3)
Nintendo SwitchYes
Windows 10 EditionYes (0.13.0)
Education EditionYes

* The version that it was added or removed, if applicable.
NOTE: Pocket Edition (PE), Xbox One, PS4, Nintendo Switch, and Windows 10 Edition are now called Bedrock Edition. We will continue to show them individually for version history.


Recipe Summary

  • ¼ cup oil for frying
  • 1 (2 pound) rabbit, cleaned and cut into pieces
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 bird's eye chile, seeded and minced
  • 1 large tomatoes - peeled, seeded and chopped
  • 1 ¾ cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ⅔ cup cream of coconut

Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet cook and stir until onion is transparent. Transfer to the saucepan.

Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.


Hearty Rabbit Stew With Vegetables

Rabbit meat has been around for centuries in cuisines around the world, from Moroccan tagines to European soups and stews. Deliciously sweet with a flavorful, slightly gamey character, rabbit has been a staple in traditional cuisines because hunters could easily catch them during the warm months of the year. A great meat to braise or roast, rabbit meat needs a good amount of liquid to retain moisture, so a stew is also the the perfect way to cook this protein. When it's cooked slowly, as this recipe does, you'll sit down to a tender, juicy, and delicious meal.

This rabbit stew honors the flavors of traditional cuisines that used humble ingredients to make great dishes. Flavored with red wine, vegetables, and mushrooms, this stew requires patience, but not a lot of work. Red wine, along with a variety of aromatic vegetables, gives the stew a rich flavor. Farmed rabbits are delicious, but if you can get your hands on a wild rabbit, their flavor is superior, as they feed on a diversity of plants that farmed rabbits don't have access to.

Our recipe includes the instructions for sage dumplings, but if you'd rather skip this step, serve the stew with your favorite biscuits or crusty bread and a nice, crunchy green salad. This stew keeps well in the fridge for 2 to 3 days—refrigerate within 2 hours of making.


Recipe Summary

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dry mustard
  • ¼ teaspoon Worcestershire sauce
  • 2 drops hot pepper sauce (such as Tabasco®) (Optional)
  • 1 cup whole milk
  • ½ cup beer
  • ½ pound Cheddar cheese, shredded

Melt the butter in a saucepan over low heat blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat gradually stir in the milk return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.


Rabbit stew (stuffat tal-fenek)

Stuffat tal-fenek is a marvellous slow-cooked dish that’s full of flavour, the meat so tender it falls off the bone. This recipe goes further than just one course - Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.

Preparation

Cooking

Skill level

Ingredients

  • 1 rabbit (1.5–2 kg)
  • 350 ml red wine
  • 6 bay leaves
  • 6 garlic cloves, 4 peeled and left whole, 2 finely chopped
  • 80 ml extra virgin olive oil
  • salt and pepper
  • 1 onion, finely diced
  • 3 tbsp tomato paste
  • 1.5 litres tomato puree
  • 250 ml water
  • 3–4 potatoes, peeled and cut into chunks

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight

You will need to begin this recipe 1 day ahead.

Remove the rabbit kidneys and liver and set aside. Chop the rabbit into pieces: remove the front and back legs and cut each in half, and chop the body or saddle into 5 pieces. Place the rabbit pieces, kidneys and liver in a large bowl and add the wine, half the bay leaves and the whole garlic. Marinate in the refrigerator overnight, turning the meat a few times.

Strain off the marinade liquid and reserve. Discard the garlic and bay leaves.

Preheat the oven to 150°C. Heat the oil in a heavy-based ovenproof pot and gently brown the rabbit on all sides until well sealed and golden. Season with salt and pepper. Remove from the pot.

Add the onion and chopped garlic to the pot and fry until beginning to soften. Add the tomato paste and marinade liquid and cook for a minute. Add the tomato puree and water and mix well. Return the rabbit to the pot and add the potatoes and remaining bay leaves. Bring to a simmer then remove from the heat, cover with a lid and bake for 2½–3 hours.


Aunty Vinka’s Rabbit Stew Recipe

Recently, over our Sunday family lunch, we got talking about rabbits. My cousin, who lives in the nearby town of Zaton, has been stalking a rabbit that likes to come out at night onto his street. He proceeded to tell me he has accidentally hit several wild rabbits with his car over the years due to the proximity of his house to the woods where they live. Waste not, want not, he collected them and brought them home to the family! I know it sounds a little Beverley Hillbilly’s but trust me, they only take critters they hit themselves!

Surprisingly, most of my immediate family here won’t eat rabbit. I have to say I was quite shocked to hear this. Why not? I thought to myself! It’s not logical to me that they eat snails (both sea and land), various internal organs of animals, cuttlefish eggs, and fish eyes, but rabbit is a turnoff! It seems the fluffy little creatures are safe from the hungry bellies of my immediate family. Well, some of them anyway.

A week or so after this discussion, my Tetak (Uncle) told me that his sister offered to give us a rabbit. Her family raises a dozen or so rabbits for meat. I jumped at the chance, and a date was set.

Upon arrival to pick up my fluffy bunny, I had a good look around at the rabbits. I was quite surprised to see that all the rabbits were in large clean pens. They are fed a great diet of leftover raw vegetables and grass that is picked from the field next door. It was nice to know that they have a good healthy life.

Since moving to Croatia, I have been trying to immerse myself in the Croatian culture. As such, whenever an opportunity arises to experience something like this, I like to get involved.

I think it’s important that we have an understanding of where our food comes from and so my personal philosophy is if I’m prepared to eat it I must be prepared to at least witness it being slaughtered.

I’ll spare you the details however, the sacrificial rabbit was selected and humanely slaughtered. Within 15 minutes, the rabbit had been completely skinned, cleaned, and was given to me to take home.


LCHF Rabbit Stew: one of the easiest crock pot recipes!

Yes, it’s great, but what to make for dinner this coming weekend?

Do you ever look for that special, super-easy, super-delicious recipe that will take you no time at all to make, impress you guests or spouse, AND be KETO/LCHF compliant.

Well, I do have one for you. Crock Pot Rabbit Stew!

To make this dish will take you about 5 minutes total…the crock pot will do the rest. (Well, ok maybe 10 min if you have to cut up the rabbit yourself)

The result will be 5 star restaurant quality! I guarantee!

Why eat rabbit stew?

“Why would I cook rabbit as a LCHF meal? It’s a really lean meat!!”

Yes, you are very right, rabbit is very lean, and that why it turns out so incredibly delicious when cooked with plenty of good fat.

Below I listed few reasons why rabbit is a good choice both for your body and for the planet!

For this recipe I chose to use smoked pork belly (yum), because I had few pieces in the freezer that needed to be used, but I think bacon or Guanciale would work just as well.

Both kinds of fat would add a slight smokiness and a lovely tender texture to meat that could easily become dry and stringy.

The white wine also helps keeping the meat moist and imparts it that extra dept of flavor. Oh and do not worry, all the alcohol evaporates in 5 the first 5 minutes.

By the way I was raised eating rabbit…you know why? Because it was the easiest and most economic meat a backyard farmer (my grandpa) could raise.

I have a lovely recipe with black olives and white wine, but that’s for next time.


Watch the video: Κουνέλια πεταλούδες 15 ημερών (December 2021).