Slow-Cooked Rabbit


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

This is a very moreish rabbit stew with subtle hints of rosemary and orange.


  • 1 rabbit (1–1.2kg), cut into 8 pieces
  • 200 ml olive oil
  • 400 ml <


Season the rabbit pieces well with salt and pepper. Heat the olive oil in a large pan, add the rabbit and cook over a high heat for a few minutes until it begins to colour on both sides. Add the red wine and cook for 2 more minutes. Add the onions, leek and carrots to the pan together with the oregano, bay leaves, thyme, rosemary, orange zest and spices. Continue to cook until the onions begin