Hearty Rabbit Stew with Root Vegetables
When you're craving a bowl of comfort, rabbit stew is a simple yet satisfying weeknight meal.
Tender rabbit pieces are seared until golden, then slow-simmered in a Dutch oven with chicken broth, carrots, onions, potatoes, and aromatics. As it cooks low and slow, the broth thickens and the meat becomes fall-off-the-bone tender. It’s the kind of hearty, no-fuss dish that delivers big flavor with minimal effort.
Ingredients
Salt and freshly ground black pepper to taste
2 Tbsp olive oil or butter
1 medium onion, chopped
3 garlic cloves, minced
4 carrots, peeled and cut into 1-inch chunks
4 medium potatoes, peeled and cut into 1.5-inch cubes
1 tsp dried thyme (or a few sprigs fresh)
1 tsp dried rosemary (or a sprig fresh)
2 bay leaves
4 cups chicken broth, preferably low sodium
Optional: ½ cup dry white wine for deglazing and flavor
Optional: 1 Tbsp flour for thickening
Directions
Prep the Rabbit:
Pat rabbit sections dry and season generously with salt and pepper.
Brown the Meat:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium-high heat. Sear the rabbit pieces in batches until browned on all sides, about 3–4 minutes per side. Set aside.
Sauté Aromatics:
In the same pot, reduce heat to medium. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Deglaze:
Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Build the Stew:
Return the rabbit to the pot. Add the carrots, potatoes, thyme, rosemary, and bay leaves. Pour in the chicken broth until the rabbit and vegetables are just covered. Bring to a simmer.
Simmer Low and Slow:
Cover the pot and reduce heat to low. Simmer for 1.5 to 2 hours, or until the rabbit is tender and nearly falling off the bone.
Optional Thickening:
To thicken the stew, mix 1 Tbsp flour with a bit of cold water to form a slurry. Stir into the stew and simmer uncovered for an additional 10–15 minutes.
Finish and Serve:
Discard bay leaves. Taste and adjust salt and pepper as needed.
Garnish with fresh thyme and serve with crusty bread.
