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rabbit stew with vegetables

Savory Rabbit Stew with Maple Glazed Veggies

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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 American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Baking sheet
  • 1 Tongs

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 red wine
  • 3 carrot sliced
  • 2 parsnip sliced
  • 1 tablespoon maple syrup
  • 2 tablespoon butter
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 sprig fresh thyme
  • 1 bay leaf bay leaf
  • 1 tablespoon flour
  • 2 cup baby potatoes halved

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Brown the rabbit pieces in batches until golden on all sides.
  • Remove rabbit pieces and set aside.
  • In the same pot, add onion and garlic and sauté until soft.
  • Stir in flour and cook for 1-2 minutes.
  • Pour in chicken broth and red wine, scraping up browned bits.
  • Return rabbit to the pot and add thyme, bay leaf, salt, and pepper.
  • Bring to a simmer, cover, and cook for 1 hour.
  • Preheat oven to 400°F (200°C).
  • On a baking sheet, toss carrots, parsnips, and potatoes with butter and maple syrup.
  • Roast veggies in the oven for 25-30 minutes, until tender and glazed.
  • After the stew has cooked for an hour, add the roasted veggies to the pot.
  • Simmer uncovered for an additional 30 minutes.
  • Remove from heat and let rest for 10 minutes before serving.

Notes

For best results, ensure the rabbit is browned well for depth of flavor, and use fresh herbs to enhance the stew's aroma. Adjust the seasoning as needed throughout cooking, and consider serving with crusty bread to soak up the rich broth.
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