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Rabbit stew recipes

Our top 3 of 4 Rabbit stew recipes

Rabbit Stew Recipe at MyDish

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Rabbit Stew

by The Saga team

by The Saga teamViewed 1958 times


    Description

    Lovely autumn stew..

    Method

    1. 1. Heat the oil and browm the meat in a saucepan then remove the rabit and set aside.

    2. 2. Add the pancetta to the pan and fry it for couple of minutes.

    3. 3. Add the garlic and brown slightly, then add the onions and cook for 1-2 minutes.

    4. 4. Add the rosemary and red wine, boil it for a couple of minutes, then place the rabbit back. Stir well and reduce the heat to a simmer.

    5. 5. Add the chopped tomatoes and stock to the casserole, stir, cover with a lid and simmer for about 2 hours.

    6. 6. Stir the butter into the stew and season to taste.

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    Ingredients

    • 3 tbsp. Vegetable oil
    • 1 kg Rabbit pieces
    • 120g Pancetta.diced
    • 4 Whole garlic cloves. peeled
    • 2 Onions
    • 2 sprigs Fresh rosemary
    • 300 ml Red wine
    • 1 can Chopped tomatoes
    • 120 ml Vegetable stock
    • 1 tbsp. Clover butter
    Spanish Rabbit Stew Recipe at MyDish

    0
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    Spanish Rabbit Stew

    by howtohuntrabbit

    by howtohuntrabbitViewed 1331 times


      Description

      This great dish is a different take on the great British classic and offers extra fruity and rich flavour!

      Method

      1. 1.
      2. After slicing all of your ingredients, throw them all into your slow cooker (everything in at once, couldn’t be easier right?). I like to mix mine up, so I can take a big scoop and get a lovely mix of goodness.
      3. 2.
      4. Pour in half a pint of white wine and half a pint of water. You might want to add a little more of each to cover your ingredients but the key rule is to keep the mixture 50/50. Make sure your tarragon and bay leaf aren’t floating on the top or it wont let off any real flavour.
      5. 3.
      6. Turn your slow cooker on to low power, let its simmer for about 5 hours. If your aren’t hungry once that wonderful smell fills the room, I’ll refund the cost of the ingredients!
      7. 4.
      8. Flavour with salt and pepper to taste. Serve with pasta and most importantly, enjoy!

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      Ingredients

      • 1 Rabbit (cut into chunks)
      • 2 Carrots (in chunks)
      • 1 Onion (finely sliced)
      • 1 red onion (in chunks)
      • 1 Yellow and red pepper( In strips)
      • 2 Crushed Garlic Cloves
      • 1 small glass White Wine
      • ½ a tin Plum Tomatoes. drained and chopped
      • 1 Sprig of tarragon
      • A single Bay leaf
      • 500g Pasta of your choice
      Rabbit Stew Recipe at MyDish

      3
      based on 1 reviews

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      Rabbit Stew

      by lidunka

      by lidunkaViewed 3360 times


        Description

        You would not believe how delicious rabbit can be. I first had this in Paris (the French love rabbit) and then tried it myself when I got home. Fabulous.

        Method

        1. Cook the onion in a little olive oil, add the rabbit (do not take off the bone if unfilletted) and brown, add the bacon and brown, add the apples and cook for a bit, then the cider, mustard and stock. Season and bring to the boil, then put in the oven (160C) for a few hours. Serve with a dollop of creme fraiche and some mash. If possible, try and take the meat off the bone just before serving.

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        Ingredients

        • 500g rabbit
        • 4 apples
        • 16 shallots
        • a few dollops creme fraiche
        • 250g bacon or lardons
        •  stock to cover
        • large can of cider
        • large tablesoon or two of wholegrain mustard
        Rabbit Stew Recipe at MyDish

        5
        based on 7 reviews

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        Rabbit Stew

        by steven beech

        by steven beechViewed 4092 times


          Description

          this is cheap, warming, satisfying comfort food. serve with loads of mash

          Method

          1. cut all the veg except the mushrooms into roughly similar sized chunks. make them fairly large because they have to cook for a while and if they're small they will disintegrate and be horrible
          2. in a large cookpot or saucepan fry the bacon strips on a medium high heat in a tiny bit of olive oil untill they release their natural fat
          3. add the veg, garlic - except the tomatoes - and mushrooms and fry until they start to colour and soften
          4. add the wine and deglaze the pan (get all the burnt tasty bits off the bottom!)
          5. add the rabbit, the tomatoes, the hp, the ketchup, the herbs the hendersons, the pepper and the paprika and cover completely with the stock.
          6. give it a good stir and lower the heat until the stew is very gently bubbling.
          7. cook like that for about 3 hours stir it occasionally and taste it even more occasionally add more seasoning as necessary.
          8. about 10-15 minutes before you serve take it off the heat and let it rest. just before you serve it give it a good stir.

          9. you should have a kind of rich oily tomatoey stew. if you don't you've done something wrong!

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          Ingredients

          •  
          • RABBIT
          • 1 Rabbit
          • ½ pound dry cure smoked bacon
          •  carrots
          •  leeks
          •  baby onions
          •  button mushrooms
          •  red wine
          •  hendersons/balsamic vinegar
          •  tomatoes - about a pound chopped skinned and deseeded or if thats too much hassle about ½ pint of passata or a tin of chopped
          • 2 cloves garlic
          •  thyme
          •  rosemary
          •  oregano
          •  paprika
          •  fresh black pepper
          • 1 tblsp ketchup and one of hp sauce
          •  chicken stock