Highland Rabbit Stew
Tender jointed rabbit slowly braised with smoked bacon, sweet carrots, and herbs in a rich, savoury broth.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large lidded casserole dish
- •Sharp cook's knife
- •Chopping board
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 48 g
- calories
- 480 kcal
Instructions
- 1
Toss the jointed rabbit pieces in the plain flour with half the salt and pepper until lightly coated.
- 2
Melt the butter in a large flameproof casserole dish over a medium heat on the hob.
- 3
Add the chopped bacon and fry for 5 minutes until crisp and golden, then remove with a slotted spoon.
- 4
Add the rabbit pieces to the remaining bacon fat and brown evenly on all sides for 8 minutes.
- 5
Transfer the browned rabbit to a plate alongside the cooked bacon.
- 6
Add the onions, carrots, and celery to the casserole and fry gently for 6 minutes until lightly softened.
- 7
Stir in the garlic and cook for 1 minute until fragrant.
- 8
Pour in the stock, scraping up any caramelised bits from the base of the dish with a wooden spoon.
- 9
Return the rabbit and bacon to the casserole, then tuck in the fresh thyme and bay leaves.
- 10
Bring to a gentle simmer, cover with a tight-fitting lid, and turn the heat to low.
- 11
Simmer slowly for 75 to 90 minutes until the rabbit meat is tender and yields easily from the bone.
- 12
Discard the bay leaves, season with the remaining salt and pepper to taste, and serve hot.
Chef's tips
Wild rabbit is very lean, so gentle low-heat simmering is essential to stop the meat drying out. If using farmed rabbit, reduce the cooking time by 15 minutes as it tenderises faster. Soaking wild rabbit in salted cold water for an hour before cooking helps draw out excess blood and mellows the gamey flavour.
Ingredient substitutions
- wild rabbit → farmed rabbit or skinless bone-in chicken thighs
- plain flour → gluten-free plain flour or cornflour
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a lidded pan on the hob over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling the stew too vigorously, which makes the lean rabbit meat tough and stringy.
- •Skipping the browning step, resulting in a pale broth without deep savoury flavour.
- •Failing to check for small bone fragments before serving game meat.
Serving suggestions
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