Hunters Rabbit Stew

Preparation Time:

30 mins

Cooking Time:

2 hrs 15 mins



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A rabbit stew recipe, slightly modified, from the BBC's good food guide that perfect for a winter's evening.


140g Prunes

50ml Brandy

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

1 Onion, chopped

1 Clove garlic,, crushed

2 Sprigs thyme

1 Bay leaf

150ml Red wine

250ml Chicken stock

Chopped parsley to serve


1. Heat oven to 150C.

2. Stir the prunes in a bowl with the brandy and brown sugar and leave to soak.

3. Coat the rabbit in the flour.

4. Heat the oil in a large pan and fry the rabbit until golden brown. Set the rabbit aside and then add the bacon, vegetables, garlic and herbs to the pan and fry for 5 mins.

5. Add the red wine and then add the chicken stock. Now return the rabbit back in the pan along with the soaked prunes. Cover and cook for 2 hrs, stirring occasionally, until the rabbit is really ender.

6. Serve scattered with parsley and rice. Alternatively add potatoes to the stew early on and let them cook in the sauce.