Hairy Bikers Slow Cooker Rabbit Stew Recipe

This Hairy Bikers Slow Cooker Rabbit Stew Recipe is a tender and flavorful recipe, which is made with rabbit and sweet dried prunes. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Hairy Bikers Slow Cooker Rabbit Stew Recipe Ingredients

• 2 Rabbits, skinned and quartered
• ½ Cup All-Purpose Flour
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 teaspoons Olive Oil
• 2 Carrots, peeled and sliced
• 3 Cloves Garlic, minced
• 2 Yellow Onions, diced
• 2 Ribs Celery, diced
• 1 teaspoon Dried Thyme
• 8 Dried Prunes
• 6 Cups Beef Broth

How To Make Hairy Bikers Slow Cooker Rabbit Stew

1. Coat and Brown the Rabbit: In a shallow dish, mix together the flour, salt, and pepper. Dredge the rabbit quarters in the seasoned flour until they are lightly coated. Heat the olive oil in a large skillet over medium-high heat. Brown the rabbit pieces on all sides, then transfer them to the slow cooker.
2. Combine Ingredients: Add the sliced carrots, minced garlic, diced onions, diced celery, dried thyme, dried prunes, and beef broth to the slow cooker with the rabbit.
3. Slow Cook the Stew: Stir gently to combine the ingredients. Cover the slow cooker and cook on LOW for 8 hours, or until the rabbit meat is very tender and falling off the bone.
4. Debone and Finish: Carefully remove the rabbit pieces from the stew. Once cool enough to handle, shred the meat from the bones and discard the bones. Return the shredded rabbit meat to the slow cooker.
5. Serve: Stir the stew well and season with additional salt and pepper to taste. Serve hot.

Recipe Tips

• How to deal with rabbit bones? Rabbit has many small, fine bones. After cooking, it’s very important to carefully remove the meat from the bones before returning the shredded meat to the pot. Double-check the stew for any elusive small bones before serving.
• How do I thicken the stew? If you prefer a thicker gravy, the original recipe suggests a clever trick: stir in a few tablespoons of instant mashed potato flakes near the end of the cooking time. They will dissolve and thicken the stew nicely.
• Why brown the rabbit first? Searing the floured rabbit pieces in a hot pan creates a deep, caramelized crust. This step is not essential if you’re in a rush, but it adds a significant layer of rich flavor to the finished stew.
• What do the prunes add? The dried prunes add a wonderful, subtle sweetness that balances the savory, gamey flavor of the rabbit and the saltiness of the beef broth. They will soften and meld into the sauce as it cooks.

What To Serve With Rabbit Stew

This rich and rustic stew is best served with simple sides that can soak up the delicious gravy.

• Creamy mashed potatoes or Colcannon
• Crusty bread or warm dumplings
• Steamed cabbage or green beans

How To Store Rabbit Stew

• Refrigerate: Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This stew freezes very well. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw thoroughly in the refrigerator before reheating on the stovetop.

Rabbit Stew Nutrition Facts

• Calories: 136 kcal
• Carbohydrates: 16g
• Protein: 10g
• Fat: 4g
• Saturated Fat: 1g
• Sodium: 1223mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Hairy Bikers Slow Cooker Rabbit Stew Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time:8 hours Rest time: minutesTotal time:8 hours 15 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:136 kcal Best Season:Available

Description

A rustic and hearty slow-cooked stew featuring tender rabbit meat, root vegetables, and a savory-sweet broth with dried prunes.

Ingredients

• 2 rabbits, quartered
• ½ cup flour, 2 tsp salt, 1 tsp pepper
• 2 tsp olive oil
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 yellow onions, diced
• 2 celery ribs, diced
• 1 tsp dried thyme
• 8 dried prunes
• 6 cups beef broth

Instructions

1. Coat the rabbit pieces in the seasoned flour.
2. Brown the rabbit on all sides in a hot skillet with olive oil. Transfer to the slow cooker.
3. Add the carrots, garlic, onions, celery, thyme, prunes, and beef broth to the pot.
4. Cover and cook on LOW for 8 hours until the rabbit is fall-apart tender.
5. Remove the rabbit pieces and shred the meat from the bones. Discard the bones.
6. Return the shredded meat to the stew and stir.
7. Season to taste and serve hot.

Notes

• Be very careful to remove all small bones from the rabbit meat before serving.
• For a thicker stew, stir in a few tablespoons of instant mashed potato flakes at the end.
• Browning the rabbit first adds a significant depth of flavor to the stew.
• The prunes add a subtle sweetness that balances the savory flavors of the dish.