Rabbit Stew

Name: Rabbit Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 whole rabbit, jointed; 200g smoked bacon lardons; 1 large onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken stock; 2 tbsp Dijon mustard; 1 tbsp fresh tarragon; 2 tbsp butter; salt and pepper to taste; crusty bread to serve

A traditional British rustic stew of rabbit in a rich mustard and tarragon sauce. Browning the rabbit pieces properly before anything else goes in the pot is what builds the deep base flavour the whole stew relies on.

Total time

110 min

Prep

20 min

Cook

90 min

Difficulty

medium

Cuisine

British

Ingredients

1whole rabbit, jointed

200gsmoked bacon lardons

1large onion, diced

2carrots, diced

3 clovesgarlic, minced

1 cupdry white wine

2 cupschicken stock

2 tbspDijon mustard

1 tbspfresh tarragon

2 tbspbutter

salt and pepperto taste

crusty breadto serve

Instructions

Brown rabbit pieces in butter. Remove.

Fry bacon. Add onion, carrot and garlic. Cook 5 minutes.

Return rabbit. Add wine, stock, mustard and tarragon.

Cover and simmer 1.5 hours until tender.

Season and serve with crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

141

Protein

2.3g

Fat

6.3g

Carbs

9.6g

Fiber

1.7g

Sodium

560mg

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