|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 7g||25%|
|*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.|
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).
- 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
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
Gather the ingredients.
Dredge the rabbit pieces with 1/2 cup of the flour.
Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.
Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine; bring to a boil.
Reduce heat to a simmer, cover, and simmer for 2 hours.
Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
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.
Stir the flour mixture into the broth; cook and stir until the broth has thickened.
Serve the stew with biscuits and a salad.
Optional Sage Dumplings
Gather the ingredients.
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.
Drop over the simmering stew and cook for 10 minutes.
Cover the pan and continue simmering for 10 minutes longer, gently stirring occasionally to keep the stew from scorching.
Serve and enjoy!
How to Store
If there are any leftovers, refrigerate within 2 hours of cooking this rabbit stew and use within 2 to 3 days.