Ingredients
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½ pound bacon, diced
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3 pounds rabbit meat, cleaned and cut into pieces
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½ teaspoon salt
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⅓ cup all-purpose flour
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½ cup finely chopped shallots
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1 clove garlic, finely chopped
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1 cup dry red wine
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1 cup water
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1 tablespoon chicken bouillon granules
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1 tablespoon currant jelly
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10 black peppercorns, crushed
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1 bay leaf
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¼ teaspoon dried rosemary, crushed
Gravy:
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2 teaspoons lemon juice
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3 tablespoons water
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2 tablespoons all-purpose flour
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⅛ teaspoon dried thyme, crushed
Directions
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Gather all ingredients.
![All ingredients gathered to make rabbit stew.]()
Dotdash Meredith Food Studios
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Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
![Bacon cooking in a skillet until evenly browned.]()
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Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
![Bacon transferred to a paper towel-lined plate to drain.]()
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Sprinkle rabbit with salt and coat with flour, shaking off excess.
![Rabbit sprinkled with salt and coated in flour.]()
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Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
![Rabbit cooking in bacon fat until browned.]()
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Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
![Shallots and garlic cooking in fat until tender.]()
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Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
![Wine, water, bouillon, jelly, peppercorns, bay leaf and rosemary added to skillet.]()
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Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
![Rabbit and bacon added back into the skillet.]()
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Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
![Rabbit placed on a platter and covered to keep warm.]()
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Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
![Rest of ingredients added to skillet, simmering until thickened.]()
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Pour gravy over rabbit or serve in a gravy boat on the side.
![Close up on a platter of rabbit stew, with gravy served on the side.]()
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Nutrition Facts (per serving)
| 767 | Calories |
| 33g | Fat |
| 22g | Carbs |
| 79g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 767 | |
| % Daily Value * | |
| Total Fat 33g | 43% |
| Saturated Fat 11g | 54% |
| Cholesterol 300mg | 100% |
| Sodium 894mg | 39% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 1g | 5% |
| Total Sugars 4g | |
| Protein 79g | 158% |
| Vitamin C 4mg | 4% |
| Calcium 74mg | 6% |
| Iron 13mg | 70% |
| Potassium 1033mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
