Rabbit Stew

Matthew Fort uses a large bunch of thyme to infuse his rustic stew with a herby hit before serving
By Matthew Fort
Rabbit Stew
  • Rating:
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 tbsp butter
  • 2 tbsp groundnut oil
  • 1 rabbit, jointed
  • 100 g plain flour, seasoned
  • 250 g unsmoked bacon, sliced
  • 1 large onion, finely sliced
  • 2 sticks celery, finely sliced
  • 2 tbsp cider vinegar
  • 200 ml sweet cider
  • 2 bay leaves
  • large bunches thyme


1. Heat the butter and oil in a large casserole. Add the bacon and fry until its fat runs.

2. Roll the rabbit pieces in seasoned flour and add to the casserole to brown on all sides.

3. Add the onion and celery to the pan fry until the onion is soft. Dust in a little more flour and stir.

4. Turn up the heat and add the cider vinegar. Allow to bubble up, then add the cider and bay leaves. Bring to a simmer and cover with a lid. Cook gently for about 1 ΒΌ hours, until the meat is very tender.

5. Remove the meat from the pan, and boil the juices until reduced to the consistency you would like.

6. Take the pan off the heat and add the meat back into the sauce with the bunch of thyme. Let it sit in a warm place for 15 minutes to allow the flavours to infuse before serving.

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