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Rabbit Stew

A cozy dish that combines tender rabbit meat with hearty vegetables and aromatic herbs, creating a comforting meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Rustic
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds rabbit cut into pieces
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup potatoes cubed
  • 1 cup peas frozen or fresh
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Sear the rabbit pieces until browned on all sides, about 5-7 minutes.
  3. Remove the rabbit and set aside.
  4. In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes.
  5. Stir in the minced garlic and cook for another minute until fragrant.
  6. Pour in a splash of broth to deglaze the pot, scraping up any browned bits.
  7. Return the rabbit to the pot and add the remaining broth, thyme, rosemary, and bay leaves.
  8. Bring the stew to a gentle simmer, then cover and reduce heat to low.
  9. Simmer for about 1.5 hours.
  10. After 1.5 hours, add the cubed potatoes and peas.
  11. Cook for an additional 30 minutes until the vegetables are tender.
  12. Taste and season with salt and pepper as needed.

Notes

For extra flavor, let the stew sit for a few hours or overnight in the fridge before serving.