Hearty Rabbit Stew With Vegetables

Hearty rabbit stew with vegetables recipe

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 2 hrs 45 mins
Total: 3 hrs 5 mins
Servings: 4 servings
Yields: 4 cups
Nutritional Guidelines (per serving)
1175 Calories
35g Fat
52g Carbs
114g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1175
% Daily Value*
Total Fat 35g 45%
Saturated Fat 13g 66%
Cholesterol 353mg 118%
Sodium 1944mg 85%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 25%
Protein 114g
Calcium 204mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may not be familiar with using rabbit in cooking, but it is actually the new "super meat". Rabbits have a low impact on the environment and are very inexpensive to raise since they are herbivores and don't require anything extra to fatten them up. And, as we all know, they reproduce like, well, rabbits, so they can be raised and processed quickly. And, most importantly, when cooked slowly—as this recipe does—a rabbit is tender, juicy, and delicious. As the saying goes, "it tastes like chicken."

This rabbit stew is a savory combination of cut-up rabbit, carrots, and potatoes. Red wine, along with a variety of aromatic vegetables, gives this stew a rich flavor. This recipe calls for a homemade seasoned salt, which is a combination of herbs, such as thyme, marjoram, and dill weed, as well as garlic and celery salt, onion powder, paprika, curry powder, and dry mustard.

Serve this stew with biscuits, or finish it with easy sage dumplings (see instructions at end of recipe). 

Ingredients

  • For the Stew:
  • 1 rabbit (about 3 pounds, cut up)
  • 3/4 cup all-purpose flour (divided)
  • 3 tablespoons butter
  • 1 cup celery (chopped)
  • 2 medium onions (thinly sliced)
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt
  • Dash pepper
  • 1 bay leaf
  • 4 cups water (or a low-sodium vegetable or chicken broth)
  • 4 cups dry red wine
  • 2 cups carrots (diced)
  • 4 medium potatoes (peeled and diced)
  • 4-ounces mushrooms (sliced, sautéed)
  • 1/3 cup water (cold)
  • For the Optional Sage Dumplings:
  • 2 cups biscuit mix
  • 3/4 cup milk
  • 1/2 teaspoon poultry seasoning
  • Serving suggestion: biscuits (if not making dumplings) and salad

Steps to Make It

Note: while there are multiple steps to this recipe, this stew is broken down into workable categories to help you better plan for preparation and cooking.

Make the Rabbit Stew

  1. Gather the ingredients.

    Ingredients for hearty rabbit stew

    The Spruce / Diana Chistruga

  2. Dredge the rabbit pieces with 1/2 cup of the flour.

    Dredge the rabbit

    The Spruce / Diana Chistruga

  3. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.

    Melt butter and brown rabbit pieces

    The Spruce / Diana Chistruga

  4. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine; bring to a boil.

    Add celery, onion and spices

    The Spruce / Diana Chistruga

  5. Reduce heat to a simmer, cover, and simmer for 2 hours.

    Reduce heat and simmer

    The Spruce / Diana Chistruga

  6. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.

    Add carrots, potatoes, and mushrooms

    The Spruce / Diana Chistruga

  7. In a small bowl, combine the remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps.

    Combine flour and water

    The Spruce / Diana Chistruga

  8. Stir the flour mixture into the broth; cook and stir until the broth has thickened.

    Stir flour mixture into the broth

    The Spruce / Diana Chistruga

  9. Serve the stew with biscuits and a salad. 

    Serve Rabbit Stew With Vegetables

    The Spruce / Diana Chistruga

Optional Sage Dumplings

  1. Gather the ingredients.

    Ingredients for sage dumplings

    The Spruce / Diana Chistruga

  2. If you're making the optional sage dumplings, after thickening the stew, combine 2 cups of biscuit mix in a bowl with 3/4 cup of milk and 1/2 teaspoon of poultry seasoning. Stir with a fork until the ingredients are combined.

    Stir all ingredients together for dumplings

    The Spruce / Diana Chistruga

  3. Drop over the simmering stew and cook for 10 minutes.

    drop into rabbit stew

    The Spruce / Diana Chistruga

  4. Cover the pan and continue simmering for 10 minutes longer, gently stirring occasionally to keep the stew from scorching.

    Cover and stir occasionally

    The Spruce / Diana Chistruga

  5. Serve and enjoy!

    Hearty rabbit stew with sage dumplings

    The Spruce / Diana Chistruga

How to Store

If there are any leftovers, refrigerate within 2 hours of cooking this rabbit stew and use within 2 to 3 days.