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creamy rabbit stew recipe

Creamy Rabbit Stew with Sweet Potato

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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Course Main
Cuisine French
Servings 4 servings

Equipment

  • 1 Dutch oven
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 2 pound rabbit cut into pieces
  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 2 large sweet potatoes peeled and cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat.
  • Add rabbit pieces and brown on all sides.
  • Remove rabbit from the pot and set aside.
  • In the same pot, add onion and garlic, sauté until translucent.
  • Stir in the chicken broth, scraping up any browned bits.
  • Return rabbit to the pot and add sweet potatoes.
  • Season with thyme, salt, and pepper.
  • Bring to a simmer, cover, and cook for 1.5 hours.
  • Stir in heavy cream and cook for another 30 minutes.
  • Remove from heat and let it rest for 10 minutes.
  • Garnish with fresh parsley before serving.

Notes

For a richer flavor, marinate the rabbit pieces in a mix of olive oil, garlic, and herbs overnight. Adjust the seasoning according to taste, and feel free to add more vegetables like carrots or mushrooms for added texture and flavor. If the stew is too thick, add more chicken broth to reach desired consistency.
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