Rabbit Stew


  • 1 rabbit (cut into joints)
  • 4 rashers bacon, (rind removed & chopped into small pieces)
  • 2 sticks celery, (finely chopped)
  • 1 large onion, (finely chopped)
  • 2 large carrots, (finely chopped)
  • Salt and pepper
  • 1 cup of water
  • 2 cups of milk
  • 1 tbsp. corn flour, (blended to a paste with some extra milk)
  • ¼ cup parsley, (finely chopped)


  1. Place rabbit in a deep heavy saucepan.
  2. Add bacon and the vegetables.
  3. Season with salt and pepper then add your milk and water.
  4. Bring to boil.
  5. Then cover tightly and simmer for 2 hours until tender, (turning your pieces once or twice).
  6. Remove rabbit.
  7. Stir a bit of the juice into your cornflour paste and then mix back into your pot and simmer until sauce is smooth and thickened.
  8. Last stir in parsley.
  9. Spoon mixture over your rabbit.

Serve with mashed potato, pumpkin and green vegetables.

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