Slow-Braised Rabbit Stew with Prunes and Brandy

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich slow-cooked rabbit stew featuring tender rabbit pieces simmered with sweet prunes and a splash of brandy, infused with aromatic herbs. This French-inspired slow-cooker recipe, ready in about 125 minutes, pairs rabbit pieces, prunes, brandy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 20 min Cook: 105 min Serves 4 French cuisine 350 cal/serving

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Ingredients

2 lbs rabbit pieces
1 cup pitted prunes
1/4 cup brandy
3 tbsp olive oil
1 medium, diced yellow onion
2 medium, sliced carrot
2, sliced celery stalks
3, minced garlic cloves
3 fresh thyme sprigs
2 bay leaves
3 cups chicken broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs rabbit pieces and brown on all sides for 6-8 minutes until golden, then remove and set aside.
Step 2: Add 1 diced medium yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Return the rabbit pieces to the pot and pour in 1/4 cup brandy; cook for 2 minutes to let the alcohol evaporate.
Step 4: Add 1 cup pitted prunes, 3 fresh thyme sprigs, 2 bay leaves, 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then cover and reduce heat to low.
Step 5: Let stew cook gently for 1 hour 45 minutes until the rabbit is tender and the sauce thickens slightly. Remove thyme sprigs and bay leaves before serving.