Rabbit Stew

• Prep time: 25 minutes

• Cook time: 1 hour 45 minutes

• Total time: 2 hours 10 minutes

• Servings: 6 servings

• Intensity: Intermediate

Equipment Needed

• Heavy-bottomed Dutch oven (5.5-quart or larger)

• Sharp chef’s knife and cutting board

• Wooden spoon or spatula

• Tongs

• Measuring cups and spoons

Ingredients

For the Rabbit and Browning:

• 1 whole rabbit (approx. 2.5 to 3 lbs), cut into serving pieces (legs, shoulders, saddle/loins)

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

• ⅓ cup all-purpose flour (for dusting)

• 3 tbsp extra-virgin olive oil (divided)

• 3 strips thick-cut bacon, diced (optional, adds incredible depth)

For the Aromatics and Base:

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 3 medium carrots, peeled and cut into thick rounds

• 3 stalks celery, sliced into thick half-moons

• 8 oz baby cremini mushrooms, halved

For the Braising Liquid and Seasonings:

• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• 2 cups low-sodium chicken broth (or rich bone broth)

• 2 tbsp tomato paste

• 3 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 fresh bay leaves

• 1 cup frozen peas (added at the end for vibrant color and sweetness)

• Salt and freshly ground black pepper, to taste

• Chopped fresh flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Prepare and Season the Rabbit

1. Pat the rabbit pieces completely dry with paper towels. Excess moisture prevents a good sear.

2. Generously season all sides of the rabbit pieces with kosher salt and black pepper.

3. Place the all-purpose flour in a shallow dish. Lightly dredge each piece of rabbit in the flour, shaking off any excess. This light coating will help brown the meat and naturally thicken the stew as it simmers.

Step 2: Sear the Meat

1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat.

2. If using diced bacon, add it to the pot first and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Add the remaining olive oil if needed. Working in batches to avoid overcrowding, add the floured rabbit pieces to the pot.

4. Sear for 4 to 5 minutes on each side until deeply golden-brown. Remove the rabbit pieces and set them aside on a clean plate.

Step 3: Build the Aromatic Base

1. Reduce the heat to medium. In the same Dutch oven with the remaining cooking fats and browned bits, add the diced yellow onion, carrots, and celery.

2. Sauté the vegetables, stirring occasionally, for 6 to 8 minutes until the onions become translucent and the carrots begin to soften.

3. Add the minced garlic and halved cremini mushrooms. Cook for another 2 to 3 minutes until the garlic is fragrant and the mushrooms start to release their moisture.

Step 4: Deglaze the Pot

1. Pour in the dry white wine, using a wooden spoon to vigorously scrape up all the delicious browned bits stuck to the bottom of the Dutch oven (the fond).

2. Allow the wine to simmer and reduce by half, which takes about 4 to 5 minutes, cooking off the sharp alcohol flavor while concentrating the savory profile.

Step 5: Simmer and Braise

1. Whisk the tomato paste into the chicken broth until smooth, then pour the mixture into the Dutch oven.

2. Return the seared rabbit pieces (and reserved bacon, if using) back into the pot, nestling them down amongst the vegetables.

3. Tuck the fresh rosemary sprigs, thyme sprigs, and bay leaves down into the liquid.

4. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the Dutch oven securely with a lid.

5. Simmer on low heat for 1 hour and 15 minutes, or until the rabbit meat is fork-tender and practically falling off the bone. (Note: Because rabbit is lean, low and slow simmering ensures it remains tender rather than tough).

Step 6: Finish the Stew

1. Remove the lid and discard the spent herb sprigs and bay leaves.

2. Stir in the frozen peas, allowing them to cook for 3 to 5 minutes until heated through and bright green.

3. Taste the broth and adjust seasoning with additional salt and black pepper if necessary.

4. Garnish generously with freshly chopped flat-leaf parsley before serving.

Chef’s Pro Tips for Success

• Don’t Skip the Sear: Searing the rabbit pieces locks in the juices and creates the essential flavor foundation for your braising liquid.

• Wine Selection: Choose a dry white wine that you would actually enjoy drinking. Avoid “cooking wine,” as its high sodium and preservative content can negatively alter the flavor profile.

• Make Ahead: Stews almost always taste better the next day after the flavors have had time to meld together in the refrigerator.

Nutrition Information

Serving size: 1 serving (approx. 1/6th of recipe)

• Calories: 385 kcal

• Total Fat: 14g

  • Saturated Fat: 3.5g

• Cholesterol: 75mg

• Sodium: 580mg

• Total Carbohydrates: 18g

  • Dietary Fiber: 4g

  • Sugars: 6g

• Protein: 42g