Make this comforting rabbit stew, then check out our beef stew with dumplings, 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.


  • 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


  • 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

Slow Cooker Irish Stew Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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