Rabbit stew is a rich and hearty dinner with plenty of tender vegetables and potatoes to keep you comfortably full. It is simmered low and slow until the rabbit falls off the bone adding savory flavor to the broth and veggies. Next time you're craving a cozy, satisfying dinner, try my simple rabbit stew.1x recipe yields 4 servings, but it's incredibly easy to 2x or 3x this recipe if you have enough rabbit meat available.
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. Note: Alternatively, you can crisp some 2 strips bacon to use the grease for frying. Chop and serve the bacon over your stew when done.
Add the chopped 2 cups celery, 2 teaspoon garlic, sliced 2-3 medium shallots, 1 teaspoon seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, and 2 whole 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.
2 cups celery, 2-3 medium shallots, 1 teaspoon seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, 2 whole bay leaves, 1 cup dry white wine, 2 teaspoon garlic
Once the wine has reduced, add the 2 cups carrots, 1½ 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. Add the optional 1 tablespoon butter at this point, too.
1 tablespoon butter
In a small bowl, combine the ¼ cup all-purpose flour and ⅓ cup 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.
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. Thaw overnight in the fridge and enjoy within 3 months.
To reheat: Reheat your leftover stew over medium heat on the stovetop until the rabbit reaches 165°F (74°C).