I should probably start with a confession. In the midst of browning onions, splashing in sherry, and sprinkling in a little saffron magic, I completely forgot to take a photograph of the finished dish. Luckily, Jasper the Bonkers Rabbit (from the Issy & Poppy series) has hopped in to save the day. He’s not edible, of course, but today he’s moonlighting as my culinary stand-in – and looking rather pleased with himself. This rabbit stew recipe came together by accident — the raisins were gone, the Pedro Ximénez was open, and the barley was sitting there waiting.

Some of the best dishes I cook in rural Andalucía begin with what I haven’t got in the cupboard. This rustic rabbit stew was supposed to be the classic version with raisins, pine nuts, and sherry – but when I reached for the jar of raisins, it was empty.

Instead of abandoning the idea, I poured in a splash of Pedro Ximénez sherry. Sweeter than Amontillado or Oloroso, it balanced the dish beautifully. With a handful of pearl barley and a pinch of saffron, it became something new: earthy, filling, and golden with flavour – perfect for anyone looking for a comforting slow-cooked rabbit recipe. Jasper assures me it’s hearty enough even for cartoon rabbits with very large appetites.

This is the joy of Andalucían country cooking – improvising with what’s to hand and letting the ingredients lead you. Rabbit is a wonderful meat for this style of Spanish cuisine. It absorbs flavours beautifully, and whether you make it with raisins or barley, sweet or dry sherry, you’ll end up with a rustic rabbit stew that tastes like home.

Ingredients for Rabbit Stew recipe

(serves 4)

1 rabbit, jointed (about 1–1.2 kg)

2 medium onions, finely sliced

3 cloves garlic, finely chopped

75 ml olive oil

150 ml sherry (Pedro Ximénez for sweetness, Amontillado or Oloroso for a drier flavour)

150 ml chicken stock (plus a splash more if needed)

A pinch of saffron threads, soaked in 1 tbsp hot water

Small handful of pearl barley (about 40–50 g), rinsed

40 g pine nuts, lightly toasted

1 bay leaf

Celery salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Method

Brown the rabbit
Season the rabbit joints with salt and pepper. Heat half the olive oil in a heavy casserole, brown the pieces on all sides, then set aside.

Soften the onions
Add the rest of the oil. Cook the onions gently until golden (10–12 minutes). Stir in the garlic for the final minute.

Deglaze with sherry
Pour in the sherry, scraping up all the pan juices. Let it bubble for 2–3 minutes to reduce slightly.

Simmer with saffron and barley
Return the rabbit to the pan. Add the stock, saffron (with its soaking water), bay leaf, pine nuts, and barley. Cover and simmer gently for 50–60 minutes, turning the rabbit once or twice. Add a splash more stock if the barley thickens the stew too much.

Finish
Remove the lid for the last 10 minutes so the sauce can concentrate. Taste and adjust seasoning.

Serve
Scatter with parsley and bring it to the table with roasted carrots, sautéed greens, or crusty bread to mop up the golden sauce.

By this stage your kitchen will smell incredible – saffron, sherry, and slow-cooked meat working together in rustic harmony. Jasper insists I point out that this is real rabbit stew, not a cartoon stand-in, though he’s looking slightly twitchy about the barley.

Rabbit Stew Recipe — Raisins or Barley?

The classic Andalucian rabbit stew uses raisins (sometimes with a touch of cinnamon) for sweetness alongside Amontillado or Oloroso sherry. My version swaps in barley and Pedro Ximénez sherry – heartier, slightly sweet, but still full of rustic character. Both are worth trying and show just how versatile rabbit recipes can be in Spanish cooking.

Whichever you choose, Jasper swears both are delicious – as long as he’s not on the ingredient list.

This recipe is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road. Explore the full collection. Wonky photos, proper food, genuine adventures – The Flexible Chef.