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Rabbit Stew

Rabbit has served as a popular food throughout the world since pre-history. Rabbit was introduced to Britain by the Romans and are a long-time culinary staple there. European settlers to the US found rabbits to be plentiful and rabbit stew, a simple way of cooking the meat to tenderness, was a popular dish. Today, rabbit meat can be difficult to find, generally only available through specialty butchers. The recipe is much less common than it was a few hundred years ago.

Recipe Servings: 4

Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 3 lb rabbit, cut into serving pieces
  • ¾ cup all-purpose flour, divided
  • 3 Tbsp butter
  • 1 cup celery, chopped
  • 2 medium onions, thinly sliced
  • 1 tsp seasoned salt
  • 1 tsp salt
  • Dash of ground black pepper
  • 1 bay leaf
  • 4 cups water, or vegetable or chicken broth
  • 4 cups dry red wine
  • 2 cups carrots, diced 
  • 4 medium potatoes, peeled and diced
  • 4 oz mushrooms, sliced and cooked
  • ⅓ cup cold water

Directions

  1. Place ½ cup of the flour in a shallow dish and dredge the rabbit pieces.
  2. In a Dutch oven, melt butter over medium heat.
  3. Add the rabbit pieces and brown on all sides.
  4. Add the celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine. Bring all to a boil, then reduce the heat to low and simmer, covered, for 2 hours.
  5. Add the carrots, potatoes, and mushrooms, and continue to cook for 25–30 minutes, until the vegetables are tender.
  6. In a small bowl, combine the remaining ¼ cup flour with cold water.
  7. Mix until well blended and free of lumps.
  8. Add the flour mixture to the broth and cook, stirring, until thickened.
  9. Serve the stew hot.

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