Old Fashioned Rabbit Stew

A delicious one-pot meal featuring golden-browned rabbit simmered with cider, bacon, onions, carrots, and peas until tender.

Dinner British Stew One-Pot Rabbit

Estimated Nutrition

Calories

569.1

kcal / serving

2845.5 kcal total

Carbs

21.1g

per serving

105.4 g total

Fat

27g

per serving

135.2 g total

Protein

54.6g

per serving

272.8 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

Plain Flour

Plus any remaining from coating

Liquids

500

Dry Cider

300

Chicken Stock

Or vegetable stock

Meat

1200

Rabbit

Jointed into 8 pieces

rasher

Smoked Streaky Bacon

Rindless, cut into 2cm squares

NutsSeeds

tsp

Thyme

Dried, or 2 tbsp chopped fresh leaves

Sea Salt

Black Pepper

Freshly ground

piece

Bay Leaf

OilsFats

tbsp

Sunflower Oil

Vegetables

Onion

Chopped

350

Chantenay Carrots

Peeled

150

Pea

Frozen

Method

Return to oven for 1 to 2 hours, checking every 30 minutes until meat is tender.

Skim fat, reduce liquid on the hob for 5 minutes, stir in peas for 3 minutes, season, and serve.

Fry rabbit in melted butter and oil until golden-brown, then place leg portions into a casserole dish.

Set saddle pieces aside and preheat oven to 170°C.

Fry bacon until browned and add to the casserole dish.

Coat rabbit portions in a mixture of flour, thyme, salt, and pepper in a freezer bag.

Soften chopped onions in the pan, then add to casserole with any remaining seasoned flour.

Deglaze the pan with half the cider, then pour into casserole with remaining cider, stock, and bay leaves.

Cover and bake for 45 minutes, then add saddle pieces and carrots.