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Bacon Rabbit Stew

Serves 4


  • 60g Australian butter
  • 750g rabbit pieces
  • 4 rashers bacon, chopped
  • 2 large carrots, peeled and sliced
  • 4 stalks celery, diced
  • 1 onion, peeled and chopped
  • 1/4 cup plain flour
  • 1 teaspoon dried rosemary
  • 2 cups unsweetened apple juice
  • 500g new potatoes, peeled
  • 1 cup Australian buttermilk
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Melt butter and saute rabbit pieces until lightly brown. Add bacon, carrot, celery, onion and flour and cook for 3-4 minutes, stirring occasionally. Stir in rosemary and apple juice and bring to the boil. Cover and simmer gently for 1/2 hour. Add potatoes and cook for a further hour, until rabbit is tender. Transfer meat and vegetables to a warm dish. Stir buttermilk into remaining liquid, and season with pepper. Re-heat without boiling. Pour over rabbit and vegetables.

Nutritional Information

Nutrients per serve:
Energy (kj) 3294
Protein (g) 66
Fat, Total (g) 40
Carbohydrates (g) 41
Sodium (mg) 0
Calcium (mg) 160
Iron (mg) 0


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