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, give this simple rabbit stew a try!
Simple Rabbit Stew Recipe
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 had a bountiful season hunting rabbit!
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🥘 Rabbit Stew 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 at a butcher, 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 a 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.
- 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 simmer off before adding the remaining vegetables.
- Simmer. Once the wine has simmered off a bit, 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!
💭 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).
❓ Is Rabbit Gamey?
Some breeds of rabbit are gamier than others. Generally speaking, wild-caught rabbit is more lean and usually has 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 a white meat, like chicken, but it also has a hint of gaminess.
🥩 More Wild Game
- 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
- 2-3 shallots (sliced)
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 bay leaves
- 1 cup dry white wine
- 2 teaspoon garlic (2 cloves crushed or minced)
- 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 olive oil in a Dutch oven over medium heat. Once hot, add the whole or pieced rabbit and sear it on all sides if desired.1 tablespoon olive oil, 3 lbs rabbit
- Add the chopped celery, garlic, sliced shallots, seasoned salt, salt, pepper, and bay leaves, and then deglaze the pan with the dry white wine. Allow the white wine to simmer off before adding the remaining vegetables.2 cups celery, 2-3 shallots, 1 teaspoon seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, 2 bay leaves, 1 cup dry white wine
- Once the wine has simmered off a bit, add the carrots, potatoes, and broth. Bring to a boil then reduce heat, cover, and simmer for 2 hours.2 cups carrots, 1 ½ lbs potatoes, 8 cups chicken broth
- 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 flour and cold water. Stir until all lumps have dissolved.¼ cup all-purpose flour, ⅓ cup cold water
- Stir the flour slurry into the broth. Continue simmering and stirring until the stew has thickened. Then remove from heat and serve immediately.
Equipment You May Need
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).
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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.