Devon Farmhouse Rabbit Stew
Tender jointed rabbit braised slowly with smoky bacon, crisp West Country cider, and wholesome root vegetables in a rich gravy.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 18 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 460 kcal
Instructions
- 1
Toss the rabbit pieces in plain flour seasoned with salt and freshly ground black pepper.
- 2
Melt the butter in a large casserole dish over medium heat on the hob.
- 3
Fry the chopped smoked bacon for 4 minutes until crisp and browned, then remove with a spoon.
- 4
Brown the floured rabbit joints in the hot bacon fat for 6 to 8 minutes until golden.
- 5
Remove the rabbit and set aside on a plate with the bacon.
- 6
Add the diced onion, carrots, swede, and celery to the dish and cook for 5 minutes.
- 7
Pour in the dry cider, scraping up any caramelised bits stuck to the base of the dish.
- 8
Return the rabbit and bacon to the dish, then pour over the chicken stock.
- 9
Tuck in the fresh thyme sprigs and bay leaves, then bring the liquid to a gentle simmer.
- 10
Cover with a tight-fitting lid and cook over low heat for 1 hour and 15 minutes.
- 11
Discard the herb sprigs, check the seasoning, and ensure the rabbit is tender before serving.
Chef's tips
Wild rabbit is extremely lean, so keep the heat low and gentle to avoid toughening the meat. Always select a traditional dry still cider, as modern sweet ciders make the stew cloying.
Ingredient substitutions
- wild rabbit → skinless bone-in chicken thighs
- dry Devon cider → cloudy apple juice with 1 tbsp cider vinegar
- swede → parsnips
Storage
Store chilled in an airtight container for up to 3 days.
Reheating
Reheat gently in a covered saucepan over low heat on the hob until piping hot throughout.
Common mistakes to avoid
- •Boiling the stew rapidly, which dries out the lean rabbit flesh.
- •Using sweetened carbonated cider instead of dry farmhouse cider.
- •Skipping the browning step, which deprives the gravy of savoury depth.
Serving suggestions
Cooked Devon Farmhouse Rabbit Stew?
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