Learn how to make traditional rabbit stew with this easy, hearty recipe. Tender rabbit meat simmered in a rich, savory broth with herbs and veggies—perfect for a cozy, satisfying meal!
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 2-2.5 hours
Ingredients:
- 1 whole rabbit (about 2-3 lbs), cut into pieces (legs, thighs, saddle cut into 2-3 pieces, loins left whole or halved)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil or butter
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine (optional, can substitute with more broth)
- 2 cups chicken or rabbit broth (low sodium preferred)
- 1 cup chopped tomatoes (canned diced tomatoes work well)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pound potatoes (Yukon Gold or red), peeled and cut into 1-inch pieces
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Large bowl
- Measuring cups and spoons
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Rabbit
- Pat the rabbit pieces dry with paper towels. In a large bowl, combine the flour, salt, and pepper. Dredge each piece of rabbit in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.
Step 2: Brown the Rabbit
- Heat the olive oil or butter in the Dutch oven over medium-high heat. Working in batches, add the rabbit pieces and brown them on all sides until golden. This usually takes about 3-5 minutes per side. Browning adds depth of flavor to the stew. Remove the browned rabbit pieces and set them aside.
Step 3: Sauté the Vegetables
- Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5 minutes.
- Add the chopped carrots and celery and cook for another 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Step 4: Deglaze the Pot (Optional)
- If using white wine, pour it into the pot and scrape the bottom with a wooden spoon to loosen any browned bits (fond) stuck to the bottom. Let the wine simmer for a minute or two, allowing some of the alcohol to evaporate.
Step 5: Add Broth and Tomatoes
- Pour in the chicken or rabbit broth and add the chopped tomatoes. Stir to combine.
Step 6: Add Herbs and Rabbit
- Tie the rosemary and thyme sprigs together with kitchen twine or place them loose in the pot (they will be removed later). Add the bay leaf. Return the browned rabbit pieces to the pot, nestling them into the liquid.
Step 7: Simmer the Stew
- Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the rabbit is very tender and easily pulls away from the bone.
Step 8: Add Potatoes
- Add the chopped potatoes to the stew and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
Step 9: Add Peas and Finish
- Remove the herb sprigs and the bay leaf from the stew. Stir in the frozen peas and cook for a final 5 minutes, or until they are bright green and heated through.
Step 10: Serve
- Ladle the rabbit stew into bowls. Garnish with fresh chopped parsley. Serve hot with crusty bread for dipping into the delicious broth.
Enjoy your homemade Rabbit Stew!
Tips and Variations:
- Other Vegetables: Feel free to add other root vegetables like parsnips or turnips along with the carrots and potatoes. Mushrooms can also be a delicious addition, added in the last 30 minutes of cooking.
- Herbs: You can experiment with other herbs like sage or oregano.
- Bacon: For extra flavor, you can cook a few slices of bacon in the pot before browning the rabbit and then set the bacon aside to crumble over the finished stew.
- Creaminess: For a creamier stew, stir in a dollop of heavy cream or crème fraîche at the very end of cooking.
- Slow Cooker: This recipe can also be adapted for a slow cooker. Brown the rabbit and sauté the onions and garlic on the stovetop. Then, transfer everything (except the peas) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the rabbit is tender. Add the potatoes in the last 2-3 hours of cooking and the peas in the last 15-20 minutes.
