Old Fashion Rabbit Stew
Savor the comforting flavors of 'Old Fashion Rabbit Stew,' a hearty and soul-warming dish that embodies rustic charm and traditional cooking. This recipe features tender rabbit pieces slow-simmered with a medley of root vegetables, including carrots, celery, potatoes, and fragrant garlic, all brought together in a rich, herb-infused broth. The stew's depth of flavor is enhanced with thyme sprigs, bay leaves, and a touch of butter, creating a savory, layered taste that pairs beautifully with crusty bread or creamy mashed potatoes. Ideal for family dinners or an adventurous culinary experience, this classic rabbit stew recipe is a delicious way to embrace heritage cooking while enjoying a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 whole (about 2 to 3 pounds), cleaned and cut into pieces rabbit
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large, diced yellow onion
- 3 medium, peeled and sliced carrots
- 2 medium, chopped celery stalks
- 3 minced garlic cloves
- 3 medium, cubed potatoes
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Season the rabbit pieces with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly coat the pieces in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the rabbit pieces in batches, cooking them for about 3-4 minutes on each side until browned. Remove the pieces and set them aside.
Add the remaining tablespoon of olive oil and butter to the pot. Sauté the diced onion, chopped carrots, and celery for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes to the pot and return the rabbit pieces to the mixture.
Pour in the chicken or vegetable stock, ensuring the liquid covers the rabbit and vegetables. Add the bay leaves and thyme sprigs.
Bring the pot to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for about 90 minutes, or until the rabbit is tender and nearly falling off the bone.
Skim off any excess fat or foam from the surface as the stew cooks.
After 90 minutes, stir in the frozen peas and cook for an additional 10 minutes.
Remove and discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 13040 mg | 567% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 43.2 g | ||
| Protein | 412.1 g | 824% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 807 mg | 62% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 9861 mg | 210% | |
*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.
