Best Rabbit Recipes (Rabbit Stew and More)

Name: Best Rabbit Recipes (Rabbit Stew and More)
Prep time: 25 min
Cook time: 2 h 10 min
Yield: 4 serving
Ingredients: 140 grams prune; 50 ml brandy; 50 grams sugar; 2 rabbits; all-purpose flour; 1 tablespoon vegetable oil; 3 strips bacon; 1 cup chopped carrots; 1 cup chopped onions; ½ cup chopped celery; 1 garlic clove; 2 sprigs thyme; 1 bay leaf; 150 ml red wine; 250 ml chicken stock

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Prep Time
25 mins
Cook Time
2 hrs 25 mins
Servings
4

Best Rabbit Recipes (Rabbit Stew and More)

Silas Stewart

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Rabbit meat is loved for its tenderness and its slightly gamey texture. Like chicken, it’s a super versatile protein that can be enjoyed several times a week.

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Ingredients

Servings

140 grams prune
50 ml brandy
50 grams sugar
2 rabbits
all-purpose flour for dusting
1 tablespoon vegetable oil
3 strips bacon
1 cup chopped carrots
1 cup chopped onions
½ cup chopped celery
1 garlic clove crushed
2 sprigs thyme
1 bay leaf
150 ml red wine
250 ml chicken stock

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Instructions

Preheat your oven to 300°F.
Soak the prunes in a mixture of brandy and sugar and allow them to soak.
Lightly coat the rabbits with flour.
In a large pan or skillet, heat a tablespoon of vegetable oil over medium heat. When the oil is hot, add the rabbits and pan-sear until they’re brown. Remove the rabbit from the pan.
To the same pan, add the carrots, onions, garlic, celery and herbs. Add the strips of bacon and fry for about 5 minutes.
Add the wine and use a wooden spoon or spatula to scrape the flavorful bits from the bottom of the pan. Pour in the chicken stock and add the soaked prunes. Cover the pan, reduce the heat and cook for 2 hours.
Garnish with parsley and serve.