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
- 4 rabbit hind quarters
- 2 tbsp olive oil or butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 1 inch chunks
- 4 potatoes, cut into 1.s inch cubes
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- 4 cups chicken broth
- Salt & black pepper
- 1/2 cup white wine (optional)
- 1 tbsp flour (optional thickener)
Directions
1) Pat rabbit sections dry and season generously with salt & pepper.
2) Heat oil in large Dutch oven over medium-high heat. Sear rabbit pieces in batches until browned on all sides, about 3-4 minutes per side. Remove.
3) In same pot, reduce heat to medium. Saute onion until soft. Add garlc. Optional: Deglaze with wine.
4) Return rabbit to pot. Add chopped vegetables, herbs, and chicken broth. Bring to simmer, cover, and cook 1.5-2 hours until tender.
5) Remove bay leaves. Adjust seasoning to taste. Optional: Stir in flour slurry to thicken.
Serve warm with crusty bread.
