Rabbit stew is a rich and hearty dinner with plenty of tender vegetables and potatoes to keep you nice and full! It is simmered low and slow until the rabbit falls off the bone and absorbs all the savory flavors from the meat, broth, and veggies. Next time you're craving a cozy and comforting dinner, try this simple rabbit stew!
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Easy Hare Stew - Simple and Hearty
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!
🥘 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 -1 tablespoon of extra virgin olive oil (or EVOO).
- Rabbit - 1 3-pound rabbit, whole or cut into pieces. (*See note below on choosing a rabbit).
- Celery - 2 cups of chopped fresh celery.
- Garlic - 2 teaspoons of minced or crushed garlic. About 2 cloves of fresh garlic.
- Shallots - 2-3 whole shallots, sliced.
- Seasoned Salt - 1 teaspoon of seasoned salt. I use Lawry's, but any brand will do.
- Salt & Pepper - 1 teaspoon of salt and ¼ teaspoon of ground black pepper.
- Bay Leaves - 2 whole bay leaves (remove before serving).
- Dry White Wine - 1 cup of white wine that is not too fruity, like Sauvignon Blanc, Pinot Grigio, or a dry Riesling.
- Carrots - 2 cups carrots washed and diced. No need to peel them unless you prefer to.
- Potatoes - 1 ½ pounds of potatoes (any variety of red, yellow, or russet) cut into approximately 1-inch pieces.
- Chicken Broth - 8 cups of 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 - ¼ cup of all-purpose flour for thickening the stew (you may add more at the end if you prefer your stew thicker).
- Cold Water - ⅓ cup for making a slurry with the flour.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Rabbit Stew
This rabbit stew recipe is no more difficult than beef or any other stew! You will need measuring spoons and cups, a Dutch oven, and a wooden spoon.
This stew will yield 4 hearty servings. Don't worry about leftovers because it tastes even better the next day!
- Brown the rabbit (optional). Heat 1 tablespoon of olive oil 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.
- 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, then deglaze the pan with 1 cup of dry white wine. Allow the white wine to be reduced by half before adding the remaining vegetables.
- Simmer. Once the wine has reduced, add 2 cups of sliced carrots, 1 ½ pounds of cut potatoes, and 8 cups of broth. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
- Shred the meat. Pull the rabbit from the stew to remove the bones and shred the meat. The meat should fall from the bone very easily. Return the meat to the stew and discard the bones.
- Make a slurry. In a small bowl, combine ¼ cup of flour and ⅓ cup of cold water. Stir until all lumps have dissolved.
- Serve. Stir the flour slurry into the broth. Continue simmering and stirring until the stew has thickened. Then remove from heat and serve immediately.
Nothing beats warm rabbit stew with a side of creamed corn cornbread. You could also spoon it over a heaping helping of creamy mashed potatoes. Enjoy!
💭 Angela's Pro Tips & Notes
- When choosing 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.
- 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).
- To store: 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. You may also freeze your rabbit stew by placing it in a freezer-safe container or heavy-duty freezer bag. Enjoy within 3 months.
- To reheat: Reheat your leftover stew over medium heat on the stovetop until the rabbit reaches 165°F (74°C).
🍴 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.
For something that absorbs the stew's flavors, consider a simple side of fluffy rice. A crisp green garden salad with a light vinaigrette can provide a refreshing contrast to the stew's richness.
❓ Is Rabbit Gamey?
Some breeds of rabbit are gamier than others. Generally speaking, wild-caught rabbit is more 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.
❓ 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 gaminess.
🥩 More Wild Game Meat Recipes
- Smoked Bison Prime Rib
- Venison Tenderloin Roast
- Elk Burgers
- Duck Confit
- Venison Meatballs
- Ground Venison Tacos
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📖 Recipe Card
Rabbit Stew
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 3 lbs rabbit (1 rabbit, whole or cut into pieces)
- 2 cups celery (chopped)
- 2 teaspoon garlic (2 cloves crushed or minced)
- 2-3 shallots (sliced)
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 bay leaves
- 1 cup dry white wine
- 2 cups carrots (diced)
- 1 ½ lbs potatoes (any variety of red, yellow, or russet, cut into approximately 1-inch pieces)
- 8 cups chicken broth (or vegetable broth, water, or a combination of both)
- ¼ cup all-purpose flour
- ⅓ cup cold water
Instructions
- Heat the 1 tablespoon olive oil in a Dutch oven over medium heat. Once hot, add the whole or pieced 3 lbs rabbit and sear it on all sides if desired.
- Add the chopped 2 cups celery, 2 teaspoon garlic, sliced 2-3 shallots, 1 teaspoon seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, and 2 bay leaves, and then deglaze the pan with the 1 cup dry white wine. Allow the white wine to be reduced by half before adding the remaining vegetables.
- Once the wine has reduced, add the 2 cups carrots, 1 ½ lbs potatoes , and 8 cups chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
- Pull the rabbit from the stew to remove the bones and shred the meat. The meat should fall from the bone very easily. Return the meat to the stew and discard the bones.
- In a small bowl, combine the ¼ cup all-purpose flour and ⅓ cup cold water. Stir until all lumps have dissolved.
- Stir the flour slurry into the broth. Continue simmering and stirring until the stew has thickened. Then remove from heat and serve immediately.
Notes
- When choosing 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.
- 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).
- To store: 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. You may also freeze your rabbit stew by placing it in a freezer-safe container or heavy-duty freezer bag. Enjoy within 3 months.
- To reheat: Reheat your leftover stew over medium heat on the stovetop until the rabbit reaches 165°F (74°C).
Patty says
My husband brought home 2 rabbits and I said I would cook them into a stew, but I had never done rabbit stew before. Your recipe worked for me, though I made a few changes, but overall the recipe was delicious! I waited to serve it until the next day and my guest was very impressed with the flavor! I used turkey broth because that is all that I had, and I beefed up the seasonings a little more. The flavor was outstanding. Definitely a keeper though!
ROSANNA MARINO says
Hi! I made this today and just served it to rave reviews. My cousin had previously advised me he’d not be eating the meat - just the vegetables. He went back for seconds of all! My only deviations were the addition of some fresh safe and thyme, gluten- free flour for the slurry, only one rabbit, and only 4 cups broth. I used whole small carrots and halved the small golden potatoes. Cooked in under 2 hours. It was excellent. Just what my sister, who had bought the rabbit, was hoping for.
Thank you!
Anonymous says
So delicious that could be served In the finest 5 star restaurant. I did NOT use a wild rabbit.
Amy S. says
Fantastic recipe, I added some fresh diced Roma tomatoes but followed all your directions. Absolutely perfect!
S says
First time I’ve done rabbit stew! The recipe was decent and makes a lot of food but is a bit bland! I added another teaspoon of seasoned salt, 2 more teaspoons of salt, parsley, rosemary, onion powder, and oregano to get it to my liking.
Angela @ BakeItWithLove.com says
Since rabbit meat is a delicate flavor, I always recommend starting with less and adding more seasoning to taste. If I tell people to add x amount - I promise you, I would get complaints of overpowering some very expensive meat!
I am glad that you enjoyed the recipe and, indeed, made it your own. 🙂 Thanks for sharing!
Joyce Hicks says
I grew up eating rabbit and squirrel 🐿️ this is the first time I’ve read a recipe for it.
Mom could make anything taste good. My dad would do the hunting along with my brothers (i got to go on occasion) and mom would do the stewing.
Thanks for the recipe 😋
Nana J Lyster says
I haven't has this in approx 60 years. My Mom made the Best Rabbit Stew, Fried Rabbit Etc ... At my age It's hard to find the old Recipes.. Have found a few recently.
Thank you so much for this one...
Alicia Lolmaugh says
Can this be made in a crock pot?
Angela @ BakeItWithLove.com says
Yes, I would cook on high for 3-4 hours, or on low for approximately 6 hours, after searing the rabbit in a skillet. Enjoy!
Bettyjean says
Thank you for telling us we could cook it in a slow cooker I have such busy days and no time to really cook.