Stewed rabbit is a rustic one-pot dish found in many European and country cooking traditions, made by gently braising rabbit with vegetables, herbs, and broth. This version adds potatoes for a hearty meal and uses a little white wine for a flavorful, not-too-heavy sauce; family and regional versions vary.
Ingredients
- 1 rabbit, cut into 8 serving pieces, about 3 to 3½ lb (1.4 to 1.6 kg)
- 1½ tsp fine salt (9 g), divided
- ½ tsp freshly ground black pepper (1 g)
- ⅓ cup all-purpose flour (42 g)
- 2 tbsp olive oil (30 ml)
- 1 tbsp unsalted butter (14 g)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 celery ribs, finely chopped, about 1 cup (100 g)
- 2 medium carrots, peeled; dice 1 and cut the other into ½-inch pieces, about 1 cup total (200 g)
- 3 garlic cloves, minced (9 g)
- 1 tbsp tomato paste (16 g)
- 1 cup dry white wine (240 ml); or use extra broth with 1 tbsp (15 ml) lemon juice for a nonalcoholic version
- 3 cups low-sodium chicken broth (720 ml), plus up to ½ cup (120 ml) more if needed
- 1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (3 g)
- 1 bay leaf
- 12 oz waxy potatoes, cut into 1-inch pieces, about 2 cups (340 g)
- 1 cup frozen peas (145 g)
- 2 tbsp chopped fresh parsley (8 g)
- 1 tbsp lemon juice (15 ml), or to taste
Instructions
- Prepare the rabbit and vegetables. Pat the rabbit pieces dry with paper towels; dry surfaces brown more readily than damp ones. Season them all over with about 1 tsp of the salt and the pepper. Set the flour in a shallow dish and lightly coat each piece, shaking off the excess. Chop the onion, celery, garlic, and carrots, and cut the potatoes. Keep the rabbit separate from ready-to-eat ingredients, and wash your hands and work surface after handling it.
- Brown the rabbit. Heat the oil and butter in a heavy Dutch oven or wide, lidded pot over medium-high heat. When the butter foams, add rabbit pieces in a single layer, working in batches so they brown rather than steam. Brown for about 4 to 5 minutes per side, turning with tongs, then transfer the pieces to a plate. The rabbit does not need to be cooked through at this point. If the pot looks dry between batches, add a small splash of oil.
- Build the savory base. Reduce the heat to medium. Add the onion, celery, and diced carrot, scraping up browned bits from the bottom of the pot. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant. Avoid letting the garlic or paste scorch, which can make the finished sauce taste bitter.
- Deglaze and add the rabbit. Pour in the wine and scrape the pot well with a wooden spoon. Let it bubble for about 3 minutes to reduce slightly. If you are skipping wine, add 1 cup of broth instead and stir in the lemon juice near the end of cooking rather than now. Add the remaining broth, thyme, bay leaf, and remaining ½ tsp salt. Return the rabbit and any juices on the plate to the pot. The liquid should come partway up the pieces, not completely cover them; add a little extra broth if necessary.
- Simmer until nearly tender. Bring the liquid just to a gentle simmer, then cover the pot and lower the heat. Cook for 55 minutes, turning the pieces once if they are not mostly submerged. Keep the liquid at a quiet simmer rather than a rolling boil: vigorous boiling can make lean rabbit meat tough and can break the vegetables down too quickly. If the pot seems to be boiling hard, lower the heat.
- Add the potatoes and remaining carrot. Stir in the potato pieces and the carrot cut into chunks, nestling them into the broth. Cover and simmer gently for about 25 minutes, until the potatoes are tender when pierced with a knife and the rabbit is becoming tender. Check the pot once or twice; if the liquid has reduced more than you like, add broth or water a few tablespoons at a time.
- Check doneness and finish the sauce. Use an instant-read food thermometer to check the thickest rabbit pieces without touching bone. The USDA FSIS safe minimum internal temperature for rabbit is 160°F (71°C). If a piece has not reached that temperature, or is still chewy, continue simmering and check again after 5 to 10 minutes; tenderness can vary with the size and age of the rabbit. Stir in the peas and cook for about 4 minutes, until hot. Remove the bay leaf, then mix in parsley and lemon juice. Taste the broth and adjust salt, pepper, or lemon to balance it.
- Serve from the pot. Let the stew settle for a couple of minutes so the broth can thicken slightly around the meat and vegetables. Spoon a rabbit piece, potatoes, carrots, peas, and plenty of broth into each bowl. If the sauce is thinner than you prefer, lift out the rabbit and vegetables briefly and simmer the broth uncovered for a few minutes, then return everything to the pot.
Tips
- Ask for the rabbit to be portioned. A butcher can cut a whole rabbit into serving pieces, which saves time and helps the pieces cook more evenly. If cutting it yourself, use a sturdy knife and work carefully around the joints rather than trying to chop through bone.
- Choose a gentle simmer. Rabbit is lean, so high heat is not a shortcut to tenderness. Keep the lid on and the broth barely bubbling; give larger pieces extra time instead of turning up the burner.
- Use broth if you do not cook with wine. Replace the wine with the same volume of chicken broth and add lemon juice at the end. The wine version has a more rounded, aromatic broth; the substitute is milder and still tastes balanced.
- Keep the flour coating light. A thin dusting helps the rabbit brown and gives the broth a little body. Too much flour can clump or make the sauce pasty, so shake off what does not cling before the meat goes into the pot.
Serving Suggestions
This stew is substantial enough to serve on its own, especially when each portion includes potatoes and a good ladleful of broth. Put crusty bread, dinner rolls, or slices of toasted country loaf on the table for soaking up the sauce. If you want a lighter accompaniment, serve it with a simply dressed green salad or steamed green beans; a sharp vinaigrette or a squeeze of lemon gives a fresh contrast to the long-simmered broth.
For a more filling meal, offer buttered egg noodles or mashed potatoes alongside the stew, though the recipe already contains potatoes. A spoonful of chopped parsley over each bowl brightens the presentation, and extra black pepper can be passed at the table. Serve the stew hot in shallow bowls so the rabbit and vegetables are easy to reach without losing the broth.
Variations
Make it without wine: Use chicken broth in place of the wine and finish with lemon juice as described. This keeps the recipe practical for a no-alcohol meal, although the broth will have a less fruity, less complex flavor.
Use mushrooms: Brown 8 oz (225 g) sliced cremini or button mushrooms after the rabbit, then transfer them to a plate while you cook the onion and celery. Return them with the potatoes. They add an earthy note and make the pot feel more like a woodland-style braise.
Change the herbs: Swap thyme for 1 tsp dried rosemary (about 1 g), or use 1 tbsp (3 g) fresh rosemary, chopped finely. Rosemary is more assertive, so start with less if you prefer a delicate broth. A little chopped sage also works well, but avoid combining several strong herbs in large amounts.
Use other root vegetables: Replace some or all of the potatoes with 1 cup (150 g) diced turnip or parsnip. Add them at the same time as the potatoes, checking for tenderness near the end. Turnip gives a slightly peppery taste; parsnip makes the broth sweeter.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking. Transfer it to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The sauce may thicken as it chills, and the rabbit can absorb some broth; loosen it with a splash of water or chicken broth when reheating. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to serve in a covered saucepan over medium-low heat, stirring carefully and adding liquid if needed. Heat until steaming throughout and confirm that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover the bowl, stir partway through, and check the center with a food thermometer. Avoid repeatedly cooling and reheating the entire pot, which makes it harder to handle leftovers safely and can dry out the meat.
Frequently Asked Questions
What does rabbit taste like?
Rabbit is a mild, lean meat often compared with chicken, though its flavor is a little more distinctive and its texture can be firmer. In this stew, the broth, vegetables, and herbs provide a familiar savory backdrop without masking the meat.
Can I make this stew with frozen rabbit?
Yes. Thaw it in the refrigerator before cooking, allowing enough time for the pieces to defrost completely. Pat the thawed rabbit dry before seasoning and browning. Do not thaw raw rabbit on the counter, and keep its juices away from foods that will not be cooked.
How do I know when rabbit is tender?
Check both tenderness and temperature. The thickest pieces must reach 160°F (71°C), measured with a food thermometer, and the meat should be easy to pierce with a fork. If it has reached the safe temperature but still feels chewy, continue a gentle simmer and check again in 5 to 10 minutes.
Can I prepare it ahead?
Yes. Cook the stew fully, cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors often meld as it rests, and the chilled sauce is easy to skim if you prefer less fat. If making components ahead, keep chopped vegetables refrigerated and cook the rabbit on the day you plan to serve it.
Why is my stew broth thin?
Broth thickness depends on how much liquid evaporates and how much flour remains on the rabbit. If the meat and vegetables are already done, remove them temporarily and simmer the broth uncovered until it reaches the consistency you want. Do not boil the rabbit hard just to reduce the sauce, since that can make the meat tough.
Can I make the stew in a slow cooker?
You can, but brown the rabbit and soften the vegetables in a skillet first for better flavor. Transfer them to the cooker with the broth and herbs, then cook until the rabbit is tender and reaches 160°F (71°C); slow-cooker times vary by appliance and piece size. Add potatoes early enough to become tender, and add peas near the end so they stay bright and intact.
Related
- West African Sweet Potato Peanut Stew Recipe and Tips
- West Coast Plaza Curry Fish Head Recipe
- Vietnamese Steak Marinade for Bold, Savory Beef
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).