Rabbit / Hare Stew

Rabbit / Hare Stew Recipe

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Amanda P


***I usually do multiple amounts of the same recipe, stick it in my big stew pot bring it to the simmer and then cook the whole lot in the oven (low temp about 120) for a couple of hours or until the rabbit is falling apart.***

This makes quite a thin gravy so if you like it thicker when you fry the onions put in a bit of flour and that goes towards thickening the gravy.

Obviously it can be adapted to have other meats in it.

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30 Min
1 Hr 30 Min
Slow Cooker Crock Pot


wild rabbits, skinned and jointed
9 oz
250g salted pork belly or pancetta, cut into chunky cubes
1 Tbsp
1 tablespoon olive oil
1 large
onion, thickly sliced
3 large
carrots – i cut them into large chucks.
4 stalk(s)
celery - again large chunks
bay leaves
1 sprig(s)
thyme, if handy
500ml cider or red wine (a nice merlot)
1 large
teaspoon honey (i use manuka but any nice heavily flavoured honey will do the job)
a few pinch
salt and freshly ground black pepper


1Fry the pork belly / panchette till the fat runs (do this slowly) then take that meat out and put it in the slow cooker
2Brown the rabbit in the pork fat and put into the slow cooker
3Fry the onions …sweat them so they don’t go brown then put them and everything else into the slow cooker as well, including the honey and seasoning.
Mix them all around and then pack them down
Pour the cider over the top and then if you need to add enough water to cover the whole lot.
4Put it on and cook as you would a stew in the slow cooker.
or you can do it on top of the stove…bring it to a simmer, cover then turn down and cook for about an hour and a half…keep on a low simmer.

About Rabbit / Hare Stew

Course/Dish: Casseroles
Main Ingredient: Wild Game
Regional Style: English
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy