Prune-Brandy Rabbit Stew with Thyme
A deeply flavorful stew braised with plump prunes and a splash of brandy, simmered until the rabbit yields to a fork. This french-inspired slow cooker ready in about 145 minutes pairs cut into 1-inch cubes rabbit, pitted prunes, brandy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes rabbit
- 1 cup, pitted prunes
- 1/4 cup brandy
- 2 cups chicken stock
- 3 sprigs fresh thyme
- 1 large, finely diced onion
- 2 medium, sliced into 1/4-inch rounds carrot
- 2 stalks, diced celery
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat rabbit cubes dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add rabbit in a single layer, working in batches, and sear for 3-4 minutes per side until golden brown; remove and set aside.
- Step 3: Add diced onion, carrot, and celery to the pot, stirring to coat. Cook for 5 minutes until softened, then stir in 2 tbsp all-purpose flour and cook for 1 minute until golden.
- Step 4: Pour in 2 cups chicken stock and 1/4 cup brandy, scraping up browned bits from the pot. Return rabbit and any accumulated juices to the pot, add 1 cup pitted prunes and 3 fresh thyme sprigs, then bring to a gentle simmer.
- Step 5: Cover and reduce heat to low. Simmer gently for 2 hours, stirring occasionally, until rabbit is fork-tender and sauce has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Prune-Brandy Rabbit Stew with Thyme take to make?
Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Prune-Brandy Rabbit Stew with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into 1-inch cubes rabbit from drying out.
Can I substitute ingredients in Prune-Brandy Rabbit Stew with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Prune-Brandy Rabbit Stew with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Prune-Brandy Rabbit Stew with Thyme?
French slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best rabbit stew I've ever made! The prunes and thyme are a perfect match. Will make again.
- ★★★★☆
Made this for my parents, they loved the rich flavor and the slow cooker made it effortless.
- ★★★★☆
The brandy was overpowering at first, but after simmering it balanced well. A bit too sweet though.
