Brandy Infused Prune & Rabbit Stew

Here’s a comforting dish that’s even better leftover! A quick and easy, yet hearty and satisfying stew that can also be prepared in the slow cooker. Feel free to substitute your meat of choice for the rabbit.


Serves: 6-8          Prep Time: 20 minutes          Ready In: 40-60 minutes


  • 2/3 cup prunes, chopped
  • 1/4 cup brown sugar
  • 1/4 cup brandy
  • 1 bottle of rabbit
  • 3 strips of bacon
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 3 carrots
  • 2 stalks of celery
  • 1 small turnip
  • 2 tsp thyme
  • 2/3 cup red wine
  • 1-2 cups chicken stock
  • 1 bay leaf


  1. Combine brandy and brown sugar in a small bowl and soak prunes while preparing bacon and vegetables
  2. Over medium heat, cook bacon, remove from heat, let cool and crumble
  3. Meanwhile, peal and chop onion, garlic, carrots, celery and turnip
  4. In a large pot, heat oil over medium heat
  5. Saute onion and garlic for 3-5 minutes until soft
  6. Add remaining vegetables, spices and saute for another 3-5 minutes
  7. Add red wine, chicken stock, bay leaf and brandy infused prune mixture
  8. Cover, reduce heat to low and let simmer for 20-30 minutes until vegetables have soften. You may need to add more chicken stock depending on the consistency you prefer for stews
  9. Serve on its own, over a bed of rice or with homemade bread or rolls

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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