Rabbit Stew

Here’s a hearty, old-fashioned Rabbit Stew — tender meat, rich broth, and deep comforting flavor 🍲🤎

🍲 Rabbit Stew

🛒 Ingredients

• 1 whole rabbit, cut into serving pieces
• Salt & black pepper, to taste
• 2–3 tbsp olive oil or butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 potatoes, cubed
• 2 celery stalks, chopped
• 2 tbsp all-purpose flour
• 1 cup dry white wine (optional)
• 3–4 cups chicken or rabbit broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp paprika
• Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Season & brown the rabbit
   Season rabbit pieces with salt and pepper.
   Heat oil/butter in a heavy pot or Dutch oven over medium-high heat.
   Brown rabbit on all sides. Remove and set aside.
2. Sauté vegetables
   In the same pot, add onion, carrots, and celery.
   Cook 4–5 minutes until softened.
   Add garlic and cook 30 seconds.
3. Build the stew
   Sprinkle flour over vegetables and stir for 1 minute.
   Deglaze with wine (if using), scraping the bottom of the pot.
4. Simmer
   Return rabbit to the pot.
   Add broth, potatoes, thyme, bay leaf, and paprika.
   Bring to a gentle boil, then reduce heat.
5. Cook low & slow
   Cover and simmer 1½–2 hours, until rabbit is tender and falling off the bone.
6. Finish
   Adjust seasoning. Remove bay leaf.
   Garnish with fresh parsley and serve hot.

🍽️ Best Served With

• Crusty bread
• Mashed potatoes or polenta
• Steamed green beans or peas

💡 Tips

• Rabbit is lean → slow cooking keeps it tender
• Want deeper flavor? Marinate rabbit overnight in wine, garlic & herbs
• Tastes even better the next day 😋

If you want:

• a rustic country version
• Mediterranean rabbit stew
• or a slow-cooker method

just tell me 👌