Rabbit Stew Recipe


  • 1 rabbit
  • 3 oz streaky bacon
  • 1 onion
  • 1 oz (28g) flour
  • 1½ pints stock or water
  • 3 cloves
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 1 blade of mace
  • Salt & Pepper


  1. Prepare and cut the rabbit into joints.
  2. Dive the bacon and fry in a pan. Lift out and put into a casserole.
  3. Fry the rabbit in the bacon fat until well browned and then put with the bacon in the casserole.
  4. Add the flour to the fat remaining in the pan and let it cook to a good rich brown.
  5. Add the stock or water gradually, stirring all the time.
  6. Pour the sauce over the rabbit, add the sliced onion, salt and pepper and the cloves, parsley, thyme, bay leaf and mace tied in a piece of muslin.
  7. Cover the casserole and cook in a preheated oven at Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
  8. Serve the meat piled on a hot dish and strain the sauce over it.
Posted in All Recipes, Poultry and Game Recipes, Slow Cooking

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