Slow-Braised Rabbit Stew with Prunes and Brandy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 125 minutes pairs rabbit pieces, pitted 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Braised Rabbit Stew with Prunes and Brandy take to make?

Total time is about 125 minutes (20 min prep + 105 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 Slow-Braised Rabbit Stew with Prunes and Brandy?

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 rabbit pieces from drying out.

Can I substitute ingredients in Slow-Braised Rabbit Stew with Prunes and Brandy?

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 Slow-Braised Rabbit Stew with Prunes and Brandy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Braised Rabbit Stew with Prunes and Brandy?

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.

Related recipes