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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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).