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
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.
Sauté vegetables In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
Build the stew Sprinkle flour over vegetables and stir for 1 minute. Deglaze with wine (if using), scraping the bottom of the pot.
Simmer Return rabbit to the pot. Add broth, potatoes, thyme, bay leaf, and paprika. Bring to a gentle boil, then reduce heat.
Cook low & slow Cover and simmer 1½–2 hours, until rabbit is tender and falling off the bone.
Finish Adjust seasoning. Remove bay leaf. Garnish with fresh parsley and serve hot.
