Rabbit stew

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

  • 2 hrs 45 mins cooking
  • Serves 4
  • Print


Rabbit stew
  • 2 tablespoon oil
  • 1 kilogram rabbit, cut into pieces
  • 3 brown onions (450g), sliced thickly
  • 4 clove garlic, crushed
  • 1 cup (250ml) water
  • 1 litre (4 cups) chicken stock
  • 410 gram can diced tomatoes
  • 5 potatoes (1kg), chopped coarsely
  • 2 carrots (240g), sliced thickly
  • 1 tablespoon balsamic vinegar
  • 3 bay leaves
  • 1 teaspoon dried chilli flakes
  • 1/3 cup coarsely chopped fresh mint
  • 1 cup (120g) frozen peas


Rabbit stew
  • 1
    Preheat oven to 160°C/140°C fan-forced.
  • 2
    Heat half the oil in large flameproof casserole dish; cook rabbit, in batches, until browned.
  • 3
    Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens.
  • 4
    Add the water, stock, undrained tomatoes, potato, carrot, vinegar, bay leaves, chilli and mint to pan. Return rabbit to pan; bring to the boil. Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, 15 minutes.

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