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Spanish rabbit stew
A tasty twist on a much loved classic
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 half pint white wine
Half a tin of plum tomatoes
1 sprig tarragon
1 bay leaf
500g(ish) pasta


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 a pint of white wine and half a 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 wont let off any real flavour.
3. Turn your slow cooker on to low power, let its 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. Serve with pasta and most importantly, enjoy!

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Preparation Time: 20 Serves: 3
Recipe Origin: United Kingdom
Submitted by:
The rabbit Hunter

United Kingdom
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