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Rabbit Stew – By Alice Okorn

Rabbit Stew - By Alice Okorn recipe image
This classic rabbit stew is the epitome of comfort food, offering tender meat that falls off the bone in a rich, savory broth. The dish relies on simple, robust ingredients like carrots, onions, celery, and potatoes to create a deeply satisfying meal. The long simmering process allows the flavors to meld beautifully, resulting in a complex and aromatic sauce that coats every bite. It is an excellent choice for cooler evenings or when you need a nourishing dinner that feeds the soul. While traditionally made with rabbit, the technique works well for other game birds or poultry. Serve with crusty bread to soak up the delicious juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 5.1
Dietary: Gluten-free
Description
This classic rabbit stew is the epitome of comfort food, offering tender meat that falls off the bone in a rich, savory broth. The dish relies on simple, robust ingredients like carrots, onions, celery, and potatoes to create a deeply satisfying meal. The long simmering process allows the flavors to meld beautifully, resulting in a complex and aromatic sauce that coats every bite. It is an excellent choice for cooler evenings or when you need a nourishing dinner that feeds the soul. While traditionally made with rabbit, the technique works well for other game birds or poultry. Serve with crusty bread to soak up the delicious juices.
Ingredients
  • 1/2 tbsp Salt
  • 3 large carrots, cut in sticks
  • 1 large onion, chopped
  • 3 stems celery, chopped
  • 3/4 lb potatoes, peeled and cubed
  • 1 whole rabbit, cut into pieces
  • 4 cups chicken or vegetable broth
Directions
  1. 1
    Season the rabbit pieces generously with salt and pepper.
  2. 2
    Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a little oil.
  3. 3
    Brown the rabbit pieces on all sides until golden brown, then remove and set aside.
  4. 4
    In the same pot, add the chopped onion, carrots, and celery. Saut&# 195;© until softened, about 5 minutes.
  5. 5
    Return the rabbit to the pot and add the cubed potatoes.
  6. 6
    Pour in the broth, ensuring the ingredients are mostly covered.
  7. 7
    Bring the liquid to a boil, then reduce heat to low.
  8. 8
    Cover and simmer for about 1 1/2 to 2 hours until the rabbit is tender and falling off the bone.
  9. 9
    Stir occasionally during cooking to prevent sticking.
  10. 10
    Taste and adjust seasoning with additional salt and pepper if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 5.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.6mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.3g2%
Sugars 0.6g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rabbit is a lean meat and can become dry if overcooked, but stewing keeps it moist. Ensure the simmer is gentle.

For a richer flavor, you can add a splash of red wine or a tablespoon of tomato paste when sautéing the vegetables.

Fresh herbs like thyme, rosemary, or bay leaves can be added during the simmering process for enhanced aroma.

This stew tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

If the stew is too thin, remove the lid for the last 30 minutes of cooking to allow it to reduce, or mix a teaspoon of cornstarch with cold water and stir it in.

Keywords: rabbit, stew, carrots, onion, celery, potatoes, simmer, savory, comfort food, game meat, dinner, slow cook, hearty, vegetables, broth, tender, family meal, traditional, warming, rustic
Read it online: https://www.chefs-mate.com/recipe/rabbit-stew-by-alice-okorn/