Rabbit Stew
A truly comforting Southern classic. This hearty stew features tender rabbit and root vegetables simmered slowly in a rich, savory gravy. It's the perfect one-pot meal for a chilly evening.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Season and Dredge Rabbit
- b.In a shallow dish, whisk together 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- c.Pat the rabbit pieces completely dry with paper towels. This is crucial for getting a good sear.
- d.Dredge each piece of rabbit in the seasoned flour, coating all sides, then shake off any excess. Set aside on a clean plate.
- 2
Step 2
- a.Render Bacon and Brown Rabbit
- b.Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes.
- c.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- d.Increase the heat to medium-high. Working in batches to avoid overcrowding, carefully place the rabbit pieces in the hot fat. Brown on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer the browned rabbit to the plate with the bacon. Add vegetable oil if the pot becomes too dry.
- 3
Step 3
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- c.Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.
- 4
Step 4
- a.Create the Gravy Base
- b.Sprinkle the remaining 2 tablespoons of flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
- c.Slowly pour in about 1 cup of the chicken broth, whisking constantly and scraping the bottom of the pot to release any flavorful browned bits (deglazing).
- d.Once the base is smooth, gradually whisk in the remaining chicken broth. Add the Worcestershire sauce, dried thyme, bay leaf, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- 5
Step 5
- a.Simmer the Stew
- b.Return the browned rabbit and cooked bacon to the pot. Add the cubed potatoes and stir to combine.
- c.Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes.
- d.The stew is ready when the rabbit is fork-tender and the potatoes are soft.
- 6
Step 6
- a.Finish and Serve
- b.Remove the pot from the heat. Carefully fish out and discard the bay leaf.
- c.Taste the gravy and adjust seasoning with more salt and pepper if needed.
- d.Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread or cornbread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, add a splash of dry white wine or sherry to the pot after sautéing the vegetables and let it cook down before adding the broth.
- 2Don't rush the browning process. A deep, golden crust on the rabbit is essential for building a rich, savory flavor in the final stew.
- 3If the stew is too thin at the end, you can simmer it uncovered for 10-15 minutes to allow it to reduce and thicken.
- 4This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 5For a touch of brightness, stir in a squeeze of fresh lemon juice just before serving.
Adapt it for your goals.
Herbaceous
Add other woody herbs like a sprig of fresh rosemary or sage along with the thyme for a more complex herbal aroma.
Mushroom MedleyMushroom Medley
Sauté 8 ounces of sliced cremini or button mushrooms after the bacon and before the other vegetables. Remove them from the pot and add them back in for the last 30 minutes of simmering.
Creamy FinishCreamy Finish
For a richer, creamier gravy, stir in 1/4 cup of heavy cream during the last 5 minutes of cooking.
Spicy KickSpicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle background heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Rabbit meat is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining a healthy metabolism. It provides all essential amino acids with less saturated fat than many other red meats.
Rich in B Vitamins
Rabbit is particularly rich in Vitamin B12, which is crucial for nerve function and the formation of red blood cells. It also contains other B vitamins like niacin and B6, which help convert food into energy.
Packed with Vegetables
This stew is loaded with root vegetables like carrots, onions, and potatoes, which are great sources of dietary fiber, antioxidants, and essential vitamins like Vitamin A and Vitamin C, supporting immune function and overall health.
Comforting and Satiating
As a hearty, warm meal, this stew promotes a feeling of fullness and satisfaction, which can help with portion control and prevent overeating. The combination of protein, fiber, and complex carbs provides sustained energy.
Frequently asked questions
Yes, Rabbit Stew can be a very healthy meal. Rabbit meat is a lean source of protein, lower in fat and cholesterol than chicken or beef. The stew is also packed with nutrient-rich vegetables like carrots, celery, and potatoes, providing fiber, vitamins, and minerals.