Rabbit Stew
Savor the rustic charm of a hearty Rabbit Stew, a dish that combines tender, slow-simmered rabbit with a medley of aromatic vegetables and herbs for an unforgettable dining experience. Perfectly browned rabbit pieces are bathed in a rich broth infused with dry white wine, earthy thyme, and bold bay leaves, creating deep, comforting flavors. Baby potatoes add a satisfying heartiness to this classic stew, while a garnish of fresh parsley delivers a vibrant touch. With just 20 minutes of prep and a slow cook time that allows the ingredients to meld beautifully, this one-pot recipe is perfect for cozy family dinners or entertaining guests with an elegant, old-world dish. Serve it piping hot with crusty bread for a meal that’s as wholesome as it is flavorful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 rabbit (whole, cleaned and cut into pieces)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 4 garlic cloves (minced)
- 1 cup dry white wine
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 2 bay leaves
- 10 baby potatoes (halved or quartered)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the rabbit pieces with salt and black pepper.
Dredge the rabbit pieces lightly in flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, brown the rabbit pieces on all sides until golden, about 3-4 minutes per side. Remove browned rabbit from the pot and set aside.
Reduce heat to medium and add the remaining olive oil and butter to the pot.
Add the diced onion, carrots, celery, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, tomato paste, thyme sprigs, and bay leaves. Bring to a gentle simmer.
Return the browned rabbit pieces to the pot, submerging them in the liquid.
Cover the pot with a lid, reduce the heat to low, and let simmer for about 1 hour.
After 1 hour, add the baby potatoes to the pot. Continue simmering for another 30-40 minutes, or until the rabbit is tender and the potatoes are cooked through.
Remove the thyme sprigs and bay leaves from the pot and discard them.
Taste the stew and adjust seasonings if needed by adding more salt or pepper.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 319.2 g | 116% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 35.2 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6534 mg | 139% | |
*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.
