Rabbit Stew
Rabbit Stew



  • 2 rabbits, jointed into 6 pieces
  • 3 tbsp mustard
  • 50g butter
  • 200ml red wine
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 100g diced pancetta
  • 1 tbsp flour
  • 500ml chicken stock
  • 5 fresh tarragon sprigs, chopped
  • 60g creme fraiche
  • Salt and pepper
  • Slather the rabbit joints in 2 tbsp mustard, place in a bowl, and pop in the fridge for at least 4 hours. When ready, heat half of the butter in a casserole dish, brown the meat all over, then remove and put back in the bowl. Deglaze the dish with wine, and pour all over the meat.
  • Preheat the oven to 160C. Heat some more butter in the casserole, and fry the onion, garlic, and pancetta. Once softened, add the flour, cook for a minute more then add the chicken stock and stir well. Put the meat back in the dish, bring to a simmer, and then gently cook in the oven for 1 1⁄4 hours, or until the meat is very tender. Put the casserole back on the hob, remove the lid, and stir in the creme fraiche, tarragon, and remaining mustard. Season well, and serve in bowls with crusty bread.
2 hrs
4 serving

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