Two blue bowls filled with a brown meat stew, with cream mashed potato on the side

Rabbit stew

Name: Rabbit stew
Total time: 2 h 40 min
Yield: Serves 4
Ingredients: 200g smoked bacon lardons; 4 rabbit legs; 4 long shallots finely chopped; 3 cloves garlic crushed; 500ml cider; 500ml chicken stock; 2 tbsp wholegrain mustard; 75ml double cream; a small bunch tarragon torn; mashed potato to serve

Adam Bush

Published: February 15, 2022 at 1:35 PM

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Serves 4

Easy

Total time: 2 hrs and 40 mins

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This rabbit stew is a simple but packs in so much flavour with the addition of smoky bacon and cider. Serve with creamy mash for a winter warmer

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Alternatives

Complete the dish

Make this comforting rabbit stew, then check out our beef stew with dumplings, beef and Guinness stew, lamb and Guinness stew, lentil stew and venison stew.

Recipe tip: To make this even easier, if you can’t get rabbit legs then swap for eight skin-on chicken thighs – just spend a few more minutes browning the skin of the chicken before continuing with the recipe.

Ingredients

Nutrition

200g smoked bacon lardons
4 rabbit legs
4 long shallots

finely chopped
3 cloves garlic

crushed
500ml cider
500ml chicken stock
2 tbsp wholegrain mustard
75ml double cream
a small bunch tarragon

torn
mashed potato

to serve

Nutrition: per serving

kcal486
fat28g
saturates11.9g
carbs7.2g
sugars5.6g
fibre2.5g
protein41.7g
salt2.7g

Method

step 1

Heat the oven to 170C/fan 150C/gas 3. Put the lardons into a shallow casserole or large, deep ovenproof frying pan over a medium-high heat. Cook for 10-12 minutes or until the fat has rendered and the lardons are crisp, then scoop out onto a plate. Season the rabbit legs, then put into the pan and brown for 4 minutes on each side, then remove to the same plate with the lardons.
step 2

Tip the shallots into the pan, add a pinch of salt and cook for 5-10 minutes or until softened, then add the garlic and cook for a few minutes. Pour in the cider, return the bacon and rabbit back to the pan and bubble for 1 minute, then pour in the stock and add the mustard.
step 3

Bring to a simmer, reduce to a gentle bubble, put on the lid and cook for 45 minutes. Remove the lid and bake in the oven for another 55 minutes-1 hour or until the sauce is reduced slightly and the rabbit is tender. Stir through the cream, scatter over the tarragon and serve with mashed potato.

Find more hearty stew recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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