Hairy Bikers Slow Cooker Rabbit Stew Recipe

This Hairy Bikers slow cooker rabbit stew is made with dry cider, smoked streaky bacon, and chantenay carrots. The cider gives the sauce a rich, slightly sweet depth that pairs perfectly with the lean rabbit meat. It serves 6 and takes about 20 minutes to prepare before 6–8 hours of hands-off slow cooking.

I first made this after watching the Hairy Bikers cook it on their Best of British series. Their original is an oven casserole, but it adapts brilliantly for the slow cooker with no loss of flavour.

Slow Cooker Rabbit Stew Ingredients

• 1 large farmed rabbit or 2 young wild rabbits, jointed into 8 pieces
• 3 tbsp plain flour
• 2 tsp dried thyme
• Sea salt and freshly ground black pepper
• 15g butter
• 2 tbsp sunflower oil
• 6 rashers rindless smoked streaky bacon, cut into 2cm pieces
• 2 onions, chopped
• 500ml dry cider
• 300ml chicken stock
• 2 bay leaves
• 350g chantenay carrots, peeled
• 150g frozen peas

How to Make Slow Cooker Rabbit Stew

1. Season and flour the rabbit: Put the plain flour, dried thyme, a good pinch of salt, and plenty of black pepper into a large freezer bag. Add the rabbit pieces a few at a time and shake until evenly coated.
2. Brown the rabbit: Heat the butter and sunflower oil in a large frying pan over medium-high heat. Fry the rabbit pieces until golden on all sides. Transfer to the slow cooker.
3. Cook the bacon and onions: In the same pan, fry the smoked streaky bacon until crisp, then add to the slow cooker. Fry the onions for 5 minutes until softened, sprinkle over any remaining seasoned flour, and stir.
4. Deglaze and combine: Pour half the cider into the frying pan and scrape up all the browned bits from the bottom. Tip into the slow cooker along with the remaining cider, chicken stock, bay leaves, and chantenay carrots. Stir gently.
5. Slow cook: Cover and cook on LOW for 6–8 hours. The rabbit is ready when the meat falls off the bone easily.
6. Shred and finish: Carefully lift out the rabbit pieces and pull the meat from the bones, discarding any small bones. Return the shredded meat to the slow cooker. Stir in the frozen peas and leave the lid off for 5 minutes until cooked through.
7. Season and serve: Taste the sauce, adjust the seasoning, and serve hot.

What Are the Best Tips for Slow Cooker Rabbit Stew?

• Always brown the rabbit first: Searing the floured rabbit in hot butter and oil builds a deep, caramelised crust. This step takes 5 minutes but adds serious flavour to the finished stew.
• Use dry cider, not sweet: A proper dry cider gives the sauce body and a subtle sharpness that cuts through the richness of the bacon. Avoid anything sweet or fruity.
• Check bones carefully: Rabbit has many small, fine bones. After cooking, pull the meat apart slowly and double-check every piece before returning it to the pot.
• Wild vs farmed rabbit: Wild rabbit has a stronger, gamier flavour and leaner meat. Farmed rabbit is milder and more tender. Both work well here, but wild rabbit may need the full 8 hours.
• Thicken the sauce if needed: If the gravy is too thin after cooking, remove the lid and switch to HIGH for 20–30 minutes. You can also stir in a paste of 1 tbsp plain flour mixed with a splash of cold water. For another hearty slow cooker stew, try the campfire stew.

What Does Rabbit Taste Like?

Rabbit tastes similar to chicken but with a slightly richer, more savoury flavour. It is very lean, with almost no fat, which is why slow cooking works so well. The long, low heat keeps the meat moist and tender instead of drying it out.

Wild rabbit has a stronger, gamier taste than farmed. If you are cooking rabbit for the first time, farmed rabbit is a gentler introduction. Either way, the cider and bacon in this recipe balance the flavour beautifully.

What Goes Well With Rabbit Stew?

This stew is rich and saucy, so you want something to soak up the gravy. Creamy mashed potatoes are the classic choice, or try buttered new potatoes if you want something lighter. Colcannon works well too, especially in colder months.

Crusty bread straight from the oven is all you really need alongside this. For greens, steamed cabbage, buttered green beans, or a simple dressed salad will round off the plate. If you want a heartier meal, serve it with dumplings like this beef stew version.

How Should You Store Rabbit Stew?

Let the stew cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 3 days and actually tastes better the next day as the flavours develop.

This stew freezes well for up to 3 months. Defrost it thoroughly in the fridge overnight before reheating gently on the hob. Add a splash of stock if the sauce has thickened too much.

Nutrition Facts

• Calories: approximately 380 kcal per serving
• Protein: approximately 35g
• Fat: approximately 14g
• Carbohydrates: approximately 18g
• Dietary Fibre: approximately 4g

Frequently Asked Questions

Can you put rabbit in a slow cooker? Yes, rabbit is one of the best meats for slow cooking because the low, steady heat keeps this lean meat moist and tender. After 6–8 hours on LOW, it should fall right off the bone.

How long does rabbit take in a slow cooker? On LOW, rabbit needs 6–8 hours depending on size. Check by pulling at the leg joint: if it comes away easily, it is done.

Is rabbit stew healthy? Rabbit is one of the leanest meats available, higher in protein and lower in fat than chicken. Combined with the vegetables in this stew, it makes a filling but relatively light meal.

How does the Hairy Bikers rabbit stew compare to Jamie Oliver’s? Jamie Oliver’s slow-cooked rabbit uses lardons, shallots, and mushrooms in a wine-based sauce. The Hairy Bikers version is simpler, using cider and bacon with root vegetables for a more traditional British country stew.

Can I use chicken instead of rabbit? Yes, use about 1kg of bone-in chicken thighs and reduce the cooking time to 4–5 hours on LOW. The flavour will be milder, but the method stays the same.

Try More Slow Cooker Recipes:

• Hairy Bikers Slow Cooker Lamb Tagine Recipe
• Hairy Bikers Slow Cooker Pork Goulash Recipe
• Hairy Bikers Slow Cooker Steak And Ale Pie Recipe

Hairy Bikers Slow Cooker Rabbit Stew Recipe

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

Difficulty:BeginnerPrep time: 20 minutesCook time:8 hours Rest time: minutesTotal time:8 hours 20 minutesCooking Temp:LOW setting Servings:6 servingsEstimated Cost:15 £Calories:380 kcal Best Season:Winter

Description

This slow cooker rabbit stew is made with dry cider, smoked streaky bacon, chantenay carrots, and frozen peas. The rabbit cooks low and slow until it falls off the bone. Ready in 6–8 hours with just 20 minutes of prep.

Ingredients

• 1 large farmed rabbit or 2 young wild rabbits, jointed into 8 pieces
• 3 tbsp plain flour
• 2 tsp dried thyme
• Sea salt and freshly ground black pepper
• 15g butter
• 2 tbsp sunflower oil
• 6 rashers rindless smoked streaky bacon, cut into 2cm pieces
• 2 onions, chopped
• 500ml dry cider
• 300ml chicken stock
• 2 bay leaves
• 350g chantenay carrots, peeled
• 150g frozen peas

Instructions

1. Put the plain flour, dried thyme, salt, and pepper into a large freezer bag. Add the rabbit pieces a few at a time and shake until evenly coated.
2. Heat the butter and sunflower oil in a large frying pan. Fry the rabbit pieces until golden on all sides. Transfer to the slow cooker.
3. In the same pan, fry the smoked streaky bacon until crisp. Add to the slow cooker. Fry the onions for 5 minutes until softened, sprinkle over any remaining flour, and stir.
4. Pour half the cider into the frying pan and scrape up the browned bits. Tip into the slow cooker with the remaining cider, chicken stock, bay leaves, and chantenay carrots.
5. Cover and cook on LOW for 6–8 hours until the rabbit meat falls off the bone.
6. Lift out the rabbit pieces. Shred the meat from the bones, discarding all small bones. Return the meat to the slow cooker.
7. Stir in the frozen peas and leave the lid off for 5 minutes until cooked through. Season to taste and serve hot.