Recipe: slow-cooked rabbit stew

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

Rabbit stew a basque with onion, pepper, and parsley

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.

A sprig of thyme brings an earthy flavour to your stew ©Getty
You will need

• 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

• 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

• Chopped parsley, and wild rice, to serve


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 ©Getty

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 ©Getty

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.

Sit back and enjoy this seasonal classic ©Getty

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Main image ©Getty