Braised Rabbit Brunswick Stew
Dive into the hearty soul of Southern comfort with this Braised Rabbit Brunswick Stew, a rich and rustic dish full of bold flavors and nourishing ingredients. Tender rabbit pieces are slow-braised to perfection in a medley of savory chicken stock, smoky paprika, and fragrant thyme, mingling with a colorful array of carrots, celery, potatoes, and crushed tomatoes. A final touch of corn and lima beans brings texture and sweetness, while Worcestershire sauce adds an irresistible depth of flavor. Perfect for cozy evenings, this slow-cooked stew is a true crowd-pleaser, offering a unique twist on the classic Brunswick stew tradition. Served hot and garnished with fresh parsley, this dish is ideal for those seeking a comforting yet adventurous culinary experience.
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Recipe Information
Ingredients
- 2 lbs rabbit pieces
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 russet potatoes, peeled and diced
- 28 oz canned crushed tomatoes
- 4 cups chicken stock
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried thyme
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the rabbit pieces with salt and black pepper on both sides.
Add olive oil to the pot and brown the rabbit pieces in batches, about 4-5 minutes per side. Remove the browned rabbit from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the smoked paprika, cayenne pepper, thyme, and bay leaf. Cook for 1 minute to toast the spices.
Deglaze the pot by adding the Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the rabbit pieces to the pot and add the crushed tomatoes, chicken stock, potatoes, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the rabbit is tender and easily pulls away from the bone.
Remove the rabbit pieces from the pot. Using a fork, shred the meat off the bones, discarding the bones. Return the shredded rabbit meat to the pot.
Stir in the lima beans and corn kernels. Cook for an additional 15-20 minutes, uncovered, until the stew thickens slightly and the vegetables are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh chopped parsley. Enjoy your Braised Rabbit Brunswick Stew!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 5045 mg | 219% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 68.3 g | ||
| Protein | 300.3 g | 601% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 7923 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
