Jamie Oliver's Rabbit Stew with Dumplings

Rustic, hearty, and packed with deep, comforting flavors, Jamie Oliver's Rabbit Stew with Dumplings is the perfect dish for chilly evenings. Tender pieces of rabbit are braised to perfection with smoky streaky bacon, aromatic vegetables, and a splash of dry cider or white wine for a subtle tang. Herb-infused broth and fluffy suet dumplings elevate this casserole classic into a soul-warming feast. With its simple, slow-cooking method and a garnish of fresh parsley, this recipe blends traditional countryside charm with modern culinary finesse. Serve it with crusty bread or creamy mashed potatoes to soak up every last drop of the rich, savory sauce. Ideal for gatherings or a cozy family dinner, this one-pot wonder transforms humble ingredients into something truly special.

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 1 rabbit (jointed)
• 2 tablespoons olive oil
• 150 grams unsmoked streaky bacon
• 1 onion (finely chopped)
• 2 celery sticks (chopped)
• 2 carrots (peeled and diced)
• 2 garlic cloves (minced)
• 2 tablespoons plain flour
• 300 milliliters dry cider or white wine
• 500 milliliters chicken stock
• 2 bay leaves
• 3 fresh thyme sprigs
• 200 grams self-raising flour
• 100 grams suet or cold butter (grated)
• 4 tablespoons cold water
• 1 teaspoon salt
• 0 black pepper (to taste)
• 2 tablespoons flat-leaf parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat the olive oil in a large, ovenproof casserole dish over medium heat. Season the rabbit pieces with salt and pepper, then sear them until golden on all sides. Remove and set aside.

Step 3

In the same dish, add the bacon and fry until crispy, then add the onions, celery, carrots, and garlic. Sauté for 5–10 minutes, until softened.

Step 4

Sprinkle the plain flour over the vegetables and stir well to combine. Gradually pour in the cider or wine, ensuring you scrape up any brown bits from the bottom of the pan.

Step 5

Return the rabbit pieces to the dish and pour in the chicken stock. Add the bay leaves and thyme sprigs. Bring to a simmer, then cover the dish and transfer to the oven. Cook for 1 hour 30 minutes, or until the rabbit is tender.

Step 6

Meanwhile, prepare the dumplings. In a bowl, combine the self-raising flour, suet or grated butter, salt, and a generous pinch of black pepper. Gradually add cold water, mixing until a soft dough forms. Roll the dough into small balls, roughly the size of a walnut.

Step 7

Remove the casserole dish from the oven and discard the bay leaves and thyme sprigs. Place the dumplings on top of the stew, spacing them evenly, and cover once more. Return the dish to the oven and cook for an additional 25–30 minutes, until the dumplings are fluffy and cooked through.

Step 8

Scatter the chopped parsley over the stew just before serving. Serve hot with crusty bread or mashed potatoes, if desired.

Nutrition Facts

Serving size	(1975.5g)

Amount per serving	% Daily Value*
Calories	3351.0

Total Fat 214.3g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 312mg	0%
Sodium 7202.9mg	0%
Total Carbohydrate 219.4g	0%
Dietary Fiber 17.4g	0%
Total Sugars 30.7g
Protein 93.1g	0%

Vitamin D 0IU	0%
Calcium 330.2mg	0%
Iron 11.2mg	0%
Potassium 2941.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 11.7%

Carbs: 27.6%