Rabbit Stew and a Penny or Two for a Hearty Supper

Rabbit stew is a slow-simmered, home-style dish of rabbit, broth, potatoes, and vegetables, served hot with bread or another simple side. This version builds a savory gravy in one pot; “a penny or two” is only a playful nod to a thrifty supper, not an invitation to put coins in food.

Ingredients

3 lb (1.36 kg) rabbit, jointed into 8 to 10 pieces
⅓ cup (40 g) all-purpose flour
1½ tsp (9 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola oil
1 tbsp (14 g) unsalted butter
1 large yellow onion, about 1 cup (150 g) chopped
2 celery stalks, about ¾ cup (90 g) chopped
3 garlic cloves, about 9 g, finely chopped
1 tbsp (16 g) tomato paste
1 cup (240 ml) dry white wine, or use an additional 1 cup (240 ml) broth
4 cups (960 ml) low-sodium chicken broth
2 bay leaves, about 0.2 g
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1 lb (450 g) waxy potatoes, cut into 1-inch (2.5 cm) pieces
2 medium carrots, about 1 cup (130 g), cut into ½-inch (1.3 cm) slices
1 cup (145 g) frozen peas
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the rabbit and vegetables. Pat the rabbit pieces dry with paper towels. In a shallow dish, mix the flour with 1 teaspoon (6 g) of the salt and the black pepper. Chop the onion, celery, garlic, potatoes, and carrots before you begin cooking, so they are ready to add at the right time. Dredge the rabbit in the seasoned flour, then shake off the excess. Keep raw rabbit and its utensils separate from cooked food, and wash your hands and work surfaces after handling it.
Brown the rabbit. Heat the oil and butter in a heavy Dutch oven or wide, lidded pot over medium to medium-high heat. When the butter foams, add rabbit in a single layer without crowding the pot; work in batches if needed. Brown for about 15 minutes total, turning the pieces so several sides take on a deep golden color. Transfer them to a clean plate. The rabbit does not need to be cooked through at this stage.
Soften the aromatics. Lower the heat to medium. Add the onion and celery to the same pot, scraping up browned bits as they cook. Stir for about 8 minutes, until softened and lightly golden. Add the garlic and tomato paste, and stir for 1 minute. If the bottom looks dry, add a tablespoon of broth rather than letting the garlic scorch.
Deglaze and build the braising liquid. Pour in the wine and scrape the base of the pot with a wooden spoon. Simmer for 3 minutes to reduce the wine slightly. If you prefer not to use wine, replace it with the listed additional broth; there is no need to reduce that broth for as long. Add the remaining broth, bay leaves, thyme, and the remaining ½ teaspoon (3 g) salt. Bring the liquid just to a gentle simmer, which should take about 4 minutes.
Braise the rabbit. Return the rabbit and any juices on the plate to the pot. The pieces should be mostly surrounded by liquid; add a little water or broth if they are not. Cover, reduce the heat to low, and simmer gently for 75 minutes. Check occasionally that the liquid is barely bubbling and that nothing is sticking. A hard boil can make the meat tough and cause the liquid to reduce too quickly.
Add the potatoes and carrots. Stir in the potatoes and carrots, cover again, and simmer for about 25 minutes, until the vegetables are tender when pierced with a knife. If the pot needs more liquid, add broth in small amounts. The rabbit should be tender enough to pull from the bone, but the pieces should still hold together.
Finish and check the temperature. Stir in the frozen peas and simmer uncovered for 3 to 5 minutes, just until they are hot. Check the thickest part of a rabbit piece with a food thermometer, avoiding the bone: rabbit must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue cooking and check again. Remove the bay leaves, then stir in the lemon juice and parsley. Taste the broth and adjust the seasoning before serving.

Tips

Ask for jointed rabbit. A butcher can portion a whole rabbit into manageable pieces. If you buy it already cut, look for fairly even pieces so they cook at a similar rate. Bone-in pieces give the broth a fuller flavor; boneless rabbit can be used, but it may cook faster and is easier to overcook.
Keep the simmer gentle. The surface should show occasional small bubbles, not a rolling boil. If the broth is bubbling vigorously, lower the heat or move the pot partly off the burner. Check that there is still liquid at the bottom when you stir in the vegetables.
Use a practical wine substitute. Additional chicken broth works well when you do not keep wine on hand or prefer to leave it out. The stew will taste a little less bright, so the lemon juice at the end is especially useful. Avoid replacing the wine with an equal amount of vinegar, which would make the braising liquid too sharp.
Keep coins out of the pot. A penny or other coin can be a choking hazard, may carry dirt or residue, and adds nothing useful to the flavor. Likewise, do not use pennyroyal as a substitute for thyme; it is not a suitable culinary herb for this recipe.

Serving Suggestions

Serve the stew in warm, wide bowls so each portion gets a mixture of rabbit, vegetables, and plenty of broth. A crusty loaf, dinner rolls, or slices of toasted country bread are useful for catching the gravy. If you would rather not add bread, spoon the stew over buttered egg noodles or a modest helping of mashed potatoes; those sides make the bowl more filling, so you can serve smaller portions.

A crisp green salad with a simple vinaigrette gives the meal a fresh contrast to the slow-cooked broth. Steamed green beans or sautéed cabbage also work without competing with the rabbit. Put extra chopped parsley and lemon wedges on the table for anyone who wants a brighter finish. If serving guests, check the rabbit pieces carefully for small bones as you portion them, and remind diners that the stew is bone-in.

Variations

Make it without wine: Use the additional cup of chicken broth listed in the ingredients. For a slightly more rounded flavor, add 1 teaspoon (5 ml) of cider vinegar with the broth, then taste before adding the lemon at the end. The vinegar should be a background note, not the dominant taste.

Use other root vegetables: Replace up to half the potatoes with 1 cup (150 g) of peeled turnip or parsnip cut into 1-inch (2.5 cm) pieces. Turnip gives the stew a mild, earthy flavor; parsnip is sweeter. Add them with the potatoes and carrots so they have time to soften. Do not use very small dice, which can break down during the long simmer.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms in the pot after removing the rabbit, cooking them for 5 to 7 minutes until their released moisture evaporates. Transfer them to a plate while you soften the onion and celery, then return them with the potatoes. This adds a deeper, woodsy flavor and makes the stew taste more substantial.

Use dried herbs thoughtfully: The recipe uses thyme, but ½ teaspoon (0.5 g) dried rosemary can replace it for a more resinous, pronounced aroma. Do not use the same volume of dried rosemary as fresh thyme; it can take over the broth. Add a small amount, then taste at the end. A little chopped tarragon stirred in with the parsley is another gentle variation.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The broth may thicken as it chills because of the flour and potato starch; that is normal. Remove rabbit bones only if you prefer boneless leftovers, and do so before storing if you want to make reheating and serving easier.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top for expansion. Thaw it in the refrigerator, ideally overnight, rather than on the counter. Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water if it has become too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave individual portions in a covered microwave-safe dish, stirring partway through and checking several spots for an even temperature.

Frequently Asked Questions

Can I use frozen rabbit?
Yes. Thaw it in the refrigerator before cooking; a whole frozen rabbit may need a day or two, depending on its size. Keep it in a tray or covered container so raw juices cannot drip onto other food. Pat it dry after thawing, then follow the recipe as written. Do not thaw rabbit on the counter.

Can I make rabbit stew without a Dutch oven?
Yes. Use a heavy saucepan or deep, lidded pot large enough to hold the rabbit and vegetables without crowding. A thin pot can develop hot spots, so keep the burner low and check the bottom more often. If the lid does not fit tightly, place a sheet of foil beneath it to help limit evaporation.

Why is my rabbit still tough?
Rabbit can remain chewy if it has not had enough gentle braising time, especially if the pieces are large or the animal is older. Continue simmering it covered in 10-minute increments, checking that the pot has enough liquid. Tenderness is a texture check, while the thermometer check remains necessary for food safety. Avoid trying to fix toughness by turning the heat up to a boil.

Can I make the stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it; the flavors will settle together overnight. Reheat it gently to 165°F (74°C) before serving. If the potatoes absorb broth while chilled, stir in a little water or broth during reheating. For the freshest-looking peas, you can leave them out of the make-ahead pot and add them during reheating until hot.

Does a penny really go in rabbit stew?
No coin is needed, and this recipe does not include one. A coin is not a seasoning or cooking tool, and placing one in a meal creates avoidable contamination and choking concerns. If the phrase is meant as a reference to pennyroyal, do not substitute that plant for thyme; use thyme, rosemary, or a small amount of tarragon instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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