Spanish rabbit stew

    5 hours 20 min

    A tasty Spanish twist on the much loved English classic. The Spanish rabbit stew is a refreshing and tasty dish that brings out the best in farmed and wild rabbit. A great dish to serve to impress or just great English comfort food.


    Aberdeenshire, Scotland, UK
    5 people made this

    Serves: 3 

    • 1 whole rabbit, cut into chunks
    • 2 carrots, cut into chunks
    • 1 red onion, cut into chunks
    • 1 onion, finely sliced
    • 1 yellow and red pepper, cut into strips
    • 2 crushed garlic cloves
    • 1/2 tin plum tomatoes
    • 1 sprig tarragon
    • 1 bay leaf
    • 300ml (1/2 pint) white wine
    • 300ml (1/2 pint) water
    • 500g pasta

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. After slicing all of your ingredients, throw them all into your slow cooker (everything in at once, couldn’t be easier right?). I like to mix mine up, so I can take a big scoop and get a lovely mix of goodness.
    2. Pour in half pint of white wine and half pint of water. You might want to add a little more of each to cover your ingredients but the key rule is to keep the mixture 50/50. Make sure your tarragon and bay leaf aren’t floating on the top or it won't let off any real flavour.
    3. Turn your slow cooker on to low power, let it simmer for about 5 hours. If your aren’t hungry once that wonderful smell fills the room, I’ll refund the cost of the ingredients!
    4. Flavour with salt and pepper to taste. Cook the pasta according to the packet instructions, and serve with pasta. Most importantly, enjoy!

    See it on my blog

    Discover my recipe for the classic bunny stew!

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