RABBIT STEW SLOW COOKER RECIPES

Name: Slow-cooked rabbit stew
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: British
Ingredients: 140g prune; 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

SLOW-COOKED RABBIT STEW RECIPE | BBC GOOD FOOD

Slow-cooked rabbit stew recipe | BBC Good Food image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories Dinner, Main course

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

140g prune
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

Steps:

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
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 5 mins until starting to colour.
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 4 grams fiber, ProteinContent 61 grams protein, SodiumContent 1.12 milligram of sodium

SLOW ROASTED RABBIT RECIPE | ALLRECIPES

Slow Roasted Rabbit Recipe | Allrecipes image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories Rabbit Recipes

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, CarbohydrateContent 21.5 g, CholesterolContent 174.7 mg, FatContent 31.2 g, FiberContent 1.7 g, ProteinContent 63.5 g, SaturatedFatContent 7.3 g, SodiumContent 1683.8 mg, SugarContent 16.4 g

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