Rabbit Stew

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 × 3 lb (1.5 kg) wild rabbit, jointed, liver reserved
  • Lard or bacon fat
  • Salt and freshly ground pepper
  • 1 onion, finely chopped
  • ½ teaspoon chopped rosemary
  • 1 bay leaf
  • 12 fl oz (350 ml) dry cider
  • Caster sugar
  • 6 salted anchovy fillets
  • Garlic
  • 1 tablespoon capers
  • sprig parsley


Brown the rabbit joints in the fat in a flameproof casserole and season with salt and pepper. Lower the heat and add the onion, rosemary and bay leaf and cook for 5 minutes. Add the cider and a pinch of sugar. Increase the heat, bring the liquid to the boil and simmer for 4 minutes or so. Lower the heat, cover the casserole and simmer for 45 minutes or until the rabbit is tender.

While the rabbit is cooking, blend the anchovies, garlic, capers, parsley and rabbit liver to a purée.

Drain the rabbit pieces one by one and place them on a warmed serving dish. Discard the bay leaf. Add the anchovy mixture to the pan, reduce the heat to very low and whisk for 5 minutes, without letting the liquid come to the boil. Pour this sauce over the rabbit pieces.