Rabbit stew with cider

For a flavourful, substantial meal try Clodagh McKenna's recipe for rabbit and cider stew
By Clodagh McKenna
Rabbit stew with cider
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 300 g rindless streaky bacon, cubed
  • 1 rabbit, preferably wild, skinned and jointed
  • 8 shallots, peeled
  • 12baby carrots
  • 1 bay leaves
  • 4 clove garlic, crushed
  • 2 tbsp honey
  • 1 sprig thyme
  • 400 ml cider
  • 1 tsp freshly ground salt and black pepper, or to taste


1. Preheat the oven to 110C/gas 1/4.2. Heat a frying pan - add the olive oil followed by the bacon. 3. Fry the bacon until golden and crisp. Add the rabbit to the frying pan and fry until golden on all sides. Remove from the pan and place in the casserole dish. 4. Add the shallots, carrots, bay leaf, garlic and honey to the frying pan and fry, stirring often, until the shallots and carrots are caramelised.5. Tip the shallot mixture to the casserole dish, season with salt and freshly ground pepper and sprinkle over the thyme.6. Pour in the cider, cover the casserole dish and bake in theoven for 1 hour 30 minutes, until the rabbit is tender.7. Serve with plenty of creamy mashed potatoes.

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