Name: Slow Cooker Rabbit and Prune Stew
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 kg rabbit (cut into serving pieces); 200 g prunes (pitted, dried); 750 ml red wine (a dry variety like Burgundy); 250 ml vegetable broth; 2 pcs onions (chopped); 2 pcs carrots (sliced); 2 tsp garlic (minced); 1 tbsp herbs de provence; 1 pcs bay leaf; 1 pcs thyme sprig; 2 tbsp olive oil; 2 tbsp flour (all-purpose); salt (to taste); black pepper (freshly ground, to taste)

Tender pieces of rabbit and plump prunes simmer in a rich, aromatic stew, garnished playfully with fresh rosemary sprigs.

Classic DishRabbit Stew with Prunes

Prep: 25 min • Cook: 480 min. An effortless slow cooker version of the classic Lapin aux pruneaux, allowing tender rabbit and plump prunes to meld in a rich, wine-infused sauce. Perfect for a hands-off, deeply flavorful meal.

Preparation time: 25 min
Cooking time: 8 hrs
Total time: 8 hrs 25 min
Servings: 4

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2In a large bowl, toss the rabbit pieces with the flour until lightly coated.
3Heat olive oil in a large skillet or Dutch oven over medium-high heat.
4Sear the rabbit pieces on all sides until golden brown. Work in batches if necessary to avoid overcrowding. Transfer the seared rabbit to the slow cooker insert.
5Add the chopped onions and sliced carrots to the skillet used for searing the rabbit. Cook until softened, about 5-7 minutes.
6Add the minced garlic and cook for another minute until fragrant.
7Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
8Add the vegetable broth, herbs de Provence, bay leaf, and thyme sprig to the skillet. Stir to combine.

Slow Cooking

1Pour the liquid mixture from the skillet over the rabbit in the slow cooker. Stir in the pitted prunes.
2Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the rabbit is very tender.
3Remove and discard the bay leaf and thyme sprig before serving.

Instructions

Preparation

1Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2In a large bowl, toss the rabbit pieces with the flour until lightly coated.
3Heat olive oil in a large skillet or Dutch oven over medium-high heat.
4Sear the rabbit pieces on all sides until golden brown. Work in batches if necessary to avoid overcrowding. Transfer the seared rabbit to the slow cooker insert.
5Add the chopped onions and sliced carrots to the skillet used for searing the rabbit. Cook until softened, about 5-7 minutes.
6Add the minced garlic and cook for another minute until fragrant.
7Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
8Add the vegetable broth, herbs de Provence, bay leaf, and thyme sprig to the skillet. Stir to combine.

Slow Cooking

1Pour the liquid mixture from the skillet over the rabbit in the slow cooker. Stir in the pitted prunes.
2Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the rabbit is very tender.
3Remove and discard the bay leaf and thyme sprig before serving.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 25 g
Carbs: 40 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	25 g
Carbs	40 g

Tips

Ensure rabbit pieces are well-dried before searing for a better crust and flavor development.
Deglazing the pan with red wine is crucial for building a rich and complex flavor base for the stew.
Serve this hearty stew with crusty bread to soak up the delicious sauce, or alongside mashed potatoes or egg noodles.

Slow Cooker Rabbit and Prune Stew

Instructions

Nutrition Information

Tips

Variations of Rabbit Stew with Prunes

Rabbit and Prune Pot Pie with Mushrooms

Deconstructed Rabbit and Prune Terrine