Rabbit Stew

Rabbit stew is a great recipe for cooking a whole rabbit. Slowly simmering the meat makes it incredibly tender while the root vegetables absorb all the fabulous flavor.

This warm and cozy stew is the perfect way to bring on the cooler fall weather. It's also a great way to clear out the freezer if you have a bountiful season hunting rabbit.

Have more than one? Try my whole roasted rabbit recipe too.

🥘 Ingredients

Other than the rabbit, these ingredients can be grabbed on a quick trip to your local grocery store. If you don't hunt your own, you may find rabbit meat at a butcher or specialty grocer or purchase it online from a licensed distributor

• Olive Oil - Your preferred cooking oil.
• Rabbit - A 3-pound rabbit, whole or cut into pieces. (*See note below on choosing a rabbit).
• Celery - Chopped fresh celery.
• Garlic - Minced or crushed garlic. About 2 cloves of fresh garlic.
• Shallots - Sliced shallots, or you can use onion. I prefer the flavor of shallots in this stew.
• Seasoning - Seasoned salt, I use Lawry's brand, plus salt and ground black pepper.
• Bay Leaves - Whole bay leaves, remember to remove them before serving.
• Dry White Wine - I recommend a white wine that is not too fruity, like Sauvignon Blanc, Pinot Grigio, or a dry Riesling. Red wine will alter the flavor profile, but it's still tasty and can be used in a pinch.
• Carrots - washed and diced carrots. There is no need to peel them unless you prefer to.
• Potatoes - Any variety of red, yellow, or russet potatoes cut into approximately 1-inch pieces.
• Chicken Broth - Low-sodium chicken broth (or vegetable broth, water, or a combination of both). If not using low sodium, adjust the salt as needed. (Double the liquid for making soup rather than stew.)
• All-Purpose Flour - All-purpose flour for thickening the stew (you may add more at the end if you prefer your stew thicker).
• Cold Water - For making a slurry with the flour.
• Butter (optional) - Add a tablespoon of butter for extra-rich broth.
• Bacon (optional) - Chop up some bacon and crisp it to use as the fat for searing your rabbit. Remove once crisped, then chop and garnish the soup with it when serving.

🔪 How To Make Rabbit Stew

This rabbit stew recipe is no more difficult than beef or any other stew and doesn't take much prep time. You'll need measuring spoons and cups, a Dutch oven or large pot, and a wooden spoon.

This stew yields 4 hearty servings. Don't worry about leftovers because it tastes even better the next day.

Step 1: Brown the rabbit (optional). Heat 1 tablespoon of olive oil (EVOO) or beef tallow in a Dutch oven over medium heat. Once hot, add the whole or pieced 3-pound rabbit and sear it on all sides if desired (photos 1, 2).

Step 2: Deglaze the pan. Add 2 cups of chopped celery, 2 teaspoons of garlic, 2-3 sliced shallots, 1 teaspoon of seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, and 2 bay leaves to the pan with the rabbit and juices. Then, deglaze the pan with 1 cup (237 milliliters) of dry white wine. Allow the white wine to be reduced by half before adding the remaining vegetables.

Step 3: Simmer. Once the wine has reduced, add 2 cups (312 grams) of sliced carrots, 1 ½ pounds (680.4 grams) of cut potatoes, and 8 cups (1.89 liters) of chicken stock or broth to the mixture. Bring to a boil, then reduce heat, cover, and simmer for 2 hours (photos 3, 4, 5).

Step 4: Shred the meat. Pull the rabbit from the stew to remove the bones and shred the meat. The rabbit pieces should fall from the bone very easily. Return the meat to the stew and discard the bones. *Add the optional butter when you return the shredded rabbit meat to your stew.

Step 5: Make a slurry. In a small bowl, combine ¼ cup (30 grams) of flour and ⅓ cup (78.8 milliliters) of cold water. Stir until all lumps have dissolved.

Step 6: Serve. Stir the flour slurry into the broth. Continue simmering and stirring until the stew has thickened. Then remove from heat and serve immediately (photo 6). Sprinkle with chopped parsley or more fresh herbs if desired, plus chopped bacon if using.

🍴 What To Serve With Rabbit Stew

A variety of sides can complement its rich and hearty flavors. Creamy polenta or a crusty loaf of rustic bread is perfect for soaking up the savory broth.

Roasted root vegetables like carrots or beets add an earthy touch, while cream cheese mashed potatoes provide a comforting base.

Lightly steamed broccoli or sautéed green beans seasoned with garlic offer a fresher side option. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Choose a good rabbit. When choosing a rabbit, the meat should be plump and pink with a slightly sweet smell. The eyes should be clear, not cloudy. If it looks or smells 'off,' it probably is. 
• I don't peel my potatoes (or carrots). Peeling your potatoes is a personal preference. I used baby potatoes and chose not to peel them, just be sure to clean them well before cooking.
• Searing is optional but recommended. I love the depth of flavor searing rabbit gives the meat, but you can skip that step if you're on a time crunch. Don't try to speed things up by turning up the heat, though. Rabbit meat dries out quickly.

🥡 Storing & Reheating

Leftover rabbit stew will taste even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You may also freeze your rabbit stew by placing it in a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the fridge. Enjoy within 3 months.

Reheating

Reheat your leftover stew over medium heat on the stovetop until the rabbit reaches 165°F (74°C).

❓ Is Rabbit Stew Gamey?

Some breeds of rabbit are gamier than others. Generally speaking, wild-caught rabbits are lean and usually have a more gamey taste.

Soaking the meat in cool salt water or buttermilk for a few hours before cooking can help mute the gamey flavor. Just be sure to thoroughly sanitize anything that comes into contact with the raw meat.

Also, one of the tricks I use to reduce the gamey flavor of lamb works well with rabbits too. When searing, add a small drizzle of sesame seed oil to help tame the wild flavor.

❓ Can You Freeze Rabbit Stew?

Yes. Be sure to wait until it cools to room temperature, though. Simply place the cooled stew in a sealed, airtight container or heavy-duty freezer bag with the air squeezed out. Be sure to label the date and enjoy within 3 months.

❓ What Does Rabbit Taste Like?

Rabbit is often considered a delicacy. Surprisingly, it tastes similar to chicken but with a meatier and earthier flavor. It is white meat, like chicken, but it also has a hint of gameness (that is still different than other game birds).

📖 Recipe Card