Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.

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  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.

  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.

  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

767 calories; 33.3 g total fat; 300 mg cholesterol; 894 mg sodium. 21.9 g carbohydrates; 79.1 g protein; Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe. Read More
(123)

Most helpful critical review

Rating: 2 stars
04/05/2010
The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then it got a greyish burgandy color and never improved. This was my first time making rabbit and the color of the dish really turned me off. The "ick" factor of the way the dish looked prevented me from enjoying the dish. Read More
(8)
152 Ratings
  • 5 star values: 124
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/28/2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe. Read More
(123)
Rating: 5 stars
02/28/2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe. Read More
(123)
Rating: 5 stars
11/16/2007
Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and low sodium boullian b/c it seemed a bit on the salty side*. I'd also add fresh mushrooms the last hour. I served it w/ mashed red-skins and baby glazed carrots (seriously!) The wine I used was Penfolds Shiraz Cabernet. Not only was it perfect for the dish, but a great wine to serve with the meal. Smooth, delicate, perfect! Read More
(90)
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Rating: 5 stars
01/24/2005
My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced fresh mushrooms to the gravy before thickening. Read More
(43)
Rating: 5 stars
12/07/2007
This was an excellent recipe my first rabbit experience. I followed the recipe until right after cooking the garlic & shallot at which time I added everything to the crockpot set it on low and cooked it for 9 hours. Then I made the gravy as directed and served with oven-roasted potatoes & carrots. We used wild snowshoe hare in the recipe and it turned out melt-in-your-mouth tender. My husband couldn't stop raving about how tender it was. My 4-year old had seconds. Read More
(30)
Rating: 5 stars
06/17/2008
Omigosh!!! Five stars aren't enough! I used a young cottontail to make it and hubby and I devoured as much as we could. I used Holly's suggestion of adding mushrooms and made some chunky mashed potatoes and rosemary glazed baby carrots. Using shallow bowls, I put a mound of the potatoes in the center and covered it with the gravy. The carrots were served on the side in small bowls. Absolutely stupendous! Note: the recipe called for adding thyme twice...I added it once with the rosemary. First class, CHERLYLG!!! Read More
(24)
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Rating: 5 stars
01/30/2009
Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots red wine bouillon and herbs. I then combined it all in a crockpot along with some sliced carrots and quartered mushrooms. I also added more peppercorns than called for in the recipe. The rabbit turned out moist and tender. This is the 2nd time I've made this recipe. The first time I followed the directions and stewed it on the stovetop for 1 1/2 hrs. The crockpot method works just as well. About 1/2 hr before serving I took out the rabbit and kept it warm in the oven. Then I followed the directions to make the gravy and turned the crockpot on high. Gravy turned out great. Served the rabbit with white rice and sliced French bread. Read More
(19)
Rating: 5 stars
10/11/2008
A dish fit for a KING! The gravy is to die for. I didn't have currant jelly so I used grape instead. Also used fresh mushrooms as recommended by another user. Can't wait to try it again with the currant jelly. Read More
(13)
Rating: 5 stars
02/12/2008
This was the best rabbit I have ever eaten! I used a wild cottontail rabbit and it turned out so flavorful moist and tender. I didn't have the boullion granules so I just substituted the water with chicken broth. I also didn't have currant jelly so I used black raspberry jelly. The gravy is SO good. I'll definitely be using this recipe again. Read More
(10)
Rating: 5 stars
01/29/2006
a very delicious recipe. this was my first time cooking or eating rabbit and it certainly won't be my last. Read More
(10)
Rating: 2 stars
04/05/2010
The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then it got a greyish burgandy color and never improved. This was my first time making rabbit and the color of the dish really turned me off. The "ick" factor of the way the dish looked prevented me from enjoying the dish. Read More
(8)