Bacon, wine, garlic, shallots, herbs, and spices are used to make a stew with rabbit.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
Ingredients
- ½ pound bacon, diced
- 3 pounds rabbit meat, cleaned and cut into pieces
- ½ teaspoon salt
- ⅓ cup all-purpose flour
- ½ cup finely chopped shallots
- 1 clove garlic, finely chopped
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon chicken bouillon granules
- 1 tablespoon currant jelly
- 10 black peppercorns, crushed
- 1 bay leaf
- ¼ teaspoon dried rosemary, crushed
- 2 teaspoons lemon juice
- 3 tablespoons water
- 2 tablespoons all-purpose flour
- ⅛ teaspoon dried thyme, crushed
Instructions
- Gather all ingredients.
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- Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
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- Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
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- Sprinkle rabbit with salt and coat with flour, shaking off excess.
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- Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
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- Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
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- Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
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- Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
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- Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
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- Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
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- Pour gravy over rabbit or serve in a gravy boat on the side.
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Nutrition Facts
| Calories | 767 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 300 mg |
| Dietary Fiber | 1 g |
| Protein | 79 g |
| Saturated Fat | 11 g |
| Sodium | 894 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
One of the best stews I have made in awhile. Had fig jam instead of currant jelly. I also had to “bulk up” my recipe (I had a couple of unexpected guest) so I added baked , cubed white pumpkin. That did not disappoint! Agree that this is a forgiving recipe. The base is fantastic.
Very tasty! I will make this again! My picky husband loved it.
I didn’t have any jelly but my homemade jalapeno jelly which I used. I also doubled the liquid and simmered in the oven at 260* for 3.5 hours as I didn’t have a large enough skillet. It turned out so tender and absolutely delicious! Thanks for the recipe!
I make this recipe about once per year – toward the end of rabbit season here in Missouri. My kids and husband (all avid hunters) rave when I make this! I always use whatever dry red wine I have on hand, I never have shallots – always sub for onion, and I’m GF so I use GF flour for the browning/gravy. The stew is the star but the GF spaetzle that I make to accompany it comes in at an almost too close to call 2nd place.
We raise rabbits and this is best recipe yet. Of course I made adjustments. Substituted Cranberry juice and strawberry preserves and baked in the oven. Delicious, will make again!
Warm and tasty for a good cold winter day. Hearty with dumplings and spaetzle.
This recipe was wicked good!! I did omit the red wine and replace it with 1 cup of red grape juice with an added 1 tsp of red wine vinegar. Will make this again!!
Absolutely delicious! I substituted currant jelly with cranberry sauce and added some potatoes. Can’t wait to make it again.
Very good! Used a pinot noir and raspberry jam, vey juicey/tender and fell off the bones, paired well with red cabbage and served over potatoes.
Delicious! Rabbit was very tender and gravy was great. The wine added to it but was not overbearing. If I wasn’t alone I would have stood in line at the refrigerator to get leftovers.
Labor and time intensive, but it’s worth the effort. Bay leaves give it a nice flavor, I would double them next time and add some additional garlic.
Am making it for the second time right now. Husband doesn’t like wine in recipes but I do. All we had on hand was some cheap Riesling (a white wine) used 1/2 cup instead of 1 cup and it was AMAZING. I could still taste the hint of wine but it didn’t overwhelm my husband. Rabbit absorbs the flavors SO nicely I may as well have used chicken (something to keep in mind if preparing for less open minded parties)
Delicious!!! It was our first time making rabbit. Instead of cooking it over the stove top, I sauted the onions and counter parts in our instant pot, seared the rabbit in the bacon grease as the instructions stated, and then cooked it for one hour and 15 minutes, just to make sure it was cooked all the way! We used frog jelly and the gravy was fantastic!!!
We cooked everything on a cast iron Dutch oven over an open fire. and it was amaaazing! The gravy was soo good. 🙂
I will definitely make it again! It was so good! But I did make a few substitutions: Instead of shallots, I used half an onion, and instead of using black currant jam, I used tart cherry, simply because that’s what I had. It turned out amazing. I also used whole wheat flour that I milled at home.
Tasty, easy to prepare .
Made it exactly as the recipe specifies, except, like several others, added baby bella mushrooms for the last hour of cooking. This is a great recipe, the rabbit was moist and tender and the gravy soooo good! Thanks for sharing.
It was easy to make and I thought the spices where perfect. I added potatoes to save having to cook a side dish and I did not have dried rosemary so I used fresh and it is amazing!
My husband is a hunter and we always have rabbit in the freezer. I don’t like the game taste of wild rabbit, this cuts down that wild taste.
Wonderful recipe- we make it every fall and our friends always get excited to share this dish with us. Thank you !
This was great served over a bed of sweet potatoes mixed with golden potatoes.