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–+ servings
hearty rabbit meat dish

Rabbit Stew

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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 or large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1.5 kilogram rabbit cut into pieces
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup mushrooms sliced
  • 3 potatoes diced
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat the olive oil in a Dutch oven over medium-high heat and brown the rabbit pieces on all sides.
  • Remove the rabbit and set aside, then add the onion, garlic, carrots, and celery to the pot and sauté until softened.
  • Stir in the tomato paste and cook for an additional 2 minutes.
  • Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
  • Return the rabbit to the pot and add the chicken stock, salt, pepper, bay leaves, and thyme.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
  • Add the mushrooms and potatoes, then continue to simmer for another 30 minutes until the vegetables are tender.
  • Remove the bay leaves, adjust seasoning if necessary, and let the stew rest for 10 minutes before serving.
  • Garnish with fresh parsley just before serving.

Notes

Ensure the rabbit is cut into uniform pieces for even cooking, and consider marinating it overnight in wine and herbs for a more intense flavor. Adjust the amount of wine and stock based on your preference for stew thickness, and feel free to add other root vegetables for variety.
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