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Boozy Bacon Stewed Rabbit

Tender rabbit, slow cooked with wine, bacon and herbs.

Boozy Bacon Stewed Rabbit - tender rabbit slow cooked with wine and herbs. Get this recipe from Cosmopolitan Cornbread

One of the questions that I get asked quite a bit, is:

“What does rabbit taste like?”

Well, here is the honest to goodness truth. It tastes like chicken. Now I know, I know, people often say that something tastes like chicken when really it doesn’t. But in this case, it is the truth.

We have had rabbit many different ways in our home, but with only one exception, it tasted like chicken every single time. If you deboned the meat prior to cooking, no one would be the wiser. The one exception – and this is simply my opinion – was when we barbecued it on the grill. To me, grilled rabbit has a gamey taste, and was clearly not chicken. That said, Mr. Smith loved it all the same.

Whether you are planning to go rabbit hunting or if you are raising meat rabbits on your farm, this is an excellent recipe to prepare rabbit with. If you have friends or family who would like to try rabbit and are hesitant …make this recipe. You will win them over. I’m telling you.

Boozy Bacon Stewed Rabbit - tender rabbit slow cooked with wine and herbs. Get this recipe from Cosmopolitan Cornbread

This rabbit is dredged in flour and browned in the Dutch oven. Then you briefly saute some onion, garlic and bacon – can any recipe be bad that has those three? I mean really.

Finally, this is slow cooked in your oven in a rich, red wine sauce.

Boozy Bacon Stewed Rabbit - tender rabbit slow cooked with wine and herbs. Get this recipe from Cosmopolitan Cornbread

Boozy Bacon Stewed Rabbit

Boozy Bacon Stewed Rabbit

Yield: 4
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Tender rabbit, slow cooked with wine, bacon and herbs.

Ingredients

  • 1 c prunes
  • 2 Tb brandy
  • 1/4 c brown sugar
  • 2 prepared rabbits, cut into serving pieces
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2/3 c all-purpose flour, for dredging
  • 2 Tb extra virgin olive oil
  • 1 onion, coarsely chopped
  • 3 carrots, peeled and cut into 2 inch pieces
  • 2 stalks celery, cut into 1 inch pieces
  • 6 slices of thick cut bacon, cut into 1 inch pieces
  • 1 clove garlic, minced
  • 1 c red wine
  • 2 cups chicken broth
  • 3 sprigs of fresh thyme (2 tsp dry)
  • 1 sprig of fresh rosemary (2 tsp dry)
  • 1 bay leaf

Instructions

  1. To begin, heat your oven to 325 degrees.
  2. In a shallow dish, combine the brandy, prunes and brown sugar. Stir them together and set them aside for now.
  3. Pat the rabbit pieces dry with paper towels. Sprinkle the rabbit with the salt and pepper.
  4. Dredge the rabbit in the flour to lightly coat it.
  5. Heat the oil in an oven safe Dutch oven over medium high heat.
  6. Brown the rabbit pieces in the oil until golden on both sides. Work in batches so that you do not over crowd the pot. As each piece is browned, place it on a plate and brown the rest. Place all of the pieces on the plate when browned.
  7. Add the onion, carrots, celery, bacon and garlic to the pot. Cook on medium heat, stirring occasionally until the bacon and onion begin to develop a little golden brown color.
  8. Pour in the wine and use your wooden spoon to loosen any brown bits from the bottom of the pot.
  9. Nestle the rabbit pieces down into the contents of the pot.
  10. Pour in the chicken broth.
  11. Add in the herbs.
  12. Pour the dish of brandied prunes and all of the liquid over the top of the contents of the pot.
  13. Bring this all to a gentle boil.
  14. When it begins to boil, turn off the heat, cover and place it in the oven.
  15. Bake for 2 hours or until the rabbit is tender.
  16. Enjoy!

Notes

I recommend serving this with rice, preferably brown or wild rice.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 554 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 57mg Sodium: 1407mg Carbohydrates: 64g Fiber: 6g Sugar: 31g Protein: 24g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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Boozy Bacon Stewed Rabbit - tender rabbit slow cooked with wine and herbs. Get this recipe from Cosmopolitan Cornbread

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13 thoughts on “Boozy Bacon Stewed Rabbit”

  1. I’ve never ever had rabbit before. Does it really taste like chicken? This does look mighty tasty and I would probably like it!

  2. Oh wow! I tried rabbit when I was a kid. I didnt’ like it too much but I was a pretty picky kid anyway, now, I’ll eat anything! I’m sure this is delicious!

  3. I remember the first time I cooked rabbit for my dad and husband. My dad love rabbit meat, he said my mom use to make it for him. So my husband brought home a cute rabbit, they both killed it and I cooked it. My dad enjoyed, but my husband not so much. I will try your recipe next time

  4. Haven’t even considered eating rabbit before but this looks so good! The gamey flavor of the grilled rabbit reminds me of the time I tried lamb for the first time, it took me a while to get used to it!

  5. Interesting! I’ve never had rabbit, but my grandmother’s old neighbors used to raise them to sell the meat. I guess I should expand my palate and give it a try!

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