20 Hearty Rabbit Stew Delicious Recipes

Craving something warm, hearty, and a little adventurous? Rabbit stew is the ultimate comfort food—rich, flavorful, and perfect for cozy nights in. Whether you’re a seasoned home cook or just looking to try something new, we’ve rounded up 20 delicious recipes that’ll make this underrated protein the star of your table. From classic slow-cooked goodness to creative twists, there’s a bowl here for everyone. Dig in!

Classic French Rabbit Stew

Guess what? It’s time to cozy up with a dish that’s all about comfort with a fancy twist—Classic French Rabbit Stew. This isn’t just any stew; it’s a hug in a bowl with a French accent, perfect for those days when you want to feel a little fancy without trying too hard.

Ingredients

• 1 whole rabbit, cut into 8 pieces (about 3 lbs)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced into 1-inch pieces
• 2 celery stalks, sliced into 1-inch pieces
• 3 garlic cloves, minced
• 1 cup dry white wine
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1/2 cup heavy cream

Instructions

1. Prep the rabbit: Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2. Brown the rabbit: Heat olive oil in a large Dutch oven over medium-high heat. Add rabbit pieces in batches, browning each side for about 3 minutes. Remove and set aside.
3. Sauté veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Deglaze: Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
5. Simmer: Return rabbit to the pot. Add chicken stock, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until rabbit is tender.
6. Thicken the stew: In a small bowl, mix flour and butter to form a paste. Whisk into the stew along with heavy cream. Simmer uncovered for another 10 minutes until thickened.

The stew should be rich and velvety, with the rabbit falling off the bone tender. Serve it over a heap of mashed potatoes or with a crusty baguette to soak up all that delicious sauce. Trust me, it’s a game-changer.

Spicy Moroccan Rabbit Stew

Mmm, let me tell you about this Spicy Moroccan Rabbit Stew that’s about to become your new favorite comfort food. It’s got warmth, spice, and everything nice, perfect for those nights when you want something hearty but with a kick.

Ingredients

• 2 lbs rabbit, cut into pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté the aromatics: In the same pot, add onion, garlic, and ginger. Cook until soft, about 3 minutes.
3. Add spices: Stir in cumin, coriander, cayenne, cinnamon, and turmeric. Cook for 1 minute until fragrant.
4. Combine everything: Return the rabbit to the pot. Add diced tomatoes, chicken broth, and apricots. Bring to a boil, then reduce heat to low.
5. Simmer: Cover and simmer for 1.5 hours, or until rabbit is tender.
6. Finish with cilantro: Stir in chopped cilantro and salt to taste. Serve hot.

This stew is a beautiful mix of tender rabbit, sweet apricots, and a spicy, aromatic broth that’ll have you going back for seconds. Try serving it over couscous or with a side of warm, crusty bread to soak up all that delicious sauce.

Herb-Infused Rabbit Stew

You know those days when you’re craving something hearty but don’t want to spend all day in the kitchen? Yeah, me too. That’s why this Herb-Infused Rabbit Stew is my go-to—it’s rustic, flavorful, and surprisingly simple to whip up.

Ingredients

• 2 lbs rabbit, cut into pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté the veggies: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Deglaze the pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
4. Add the broth and seasonings: Stir in chicken broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Return the rabbit to the pot.
5. Simmer to perfection: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the rabbit is tender.
6. Final touches: Remove the bay leaf. Adjust seasoning if needed. Serve hot.

The stew is rich and aromatic, with the rabbit falling off the bone. Pair it with a crusty bread to soak up all that delicious broth, or go fancy with a side of buttery mashed potatoes.

Slow-Cooked Rabbit Stew with Root Vegetables

So, you’ve got a hankering for something hearty, huh? Let me tell you about this slow-cooked rabbit stew with root vegetables that’s gonna make your taste buds do a happy dance. It’s the kind of dish that fills your kitchen with smells so good, your neighbors might just ‘accidentally’ drop by.

Ingredients

– 2 lbs rabbit, cut into serving pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups carrots, chopped into 1-inch pieces
– 2 cups parsnips, chopped into 1-inch pieces
– 1 cup celery, chopped
– 4 cups chicken stock
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 1 tsp rosemary
– 2 bay leaves

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté the veggies: In the same pot, add onion, garlic, carrots, parsnips, and celery. Cook until onions are translucent, about 5 minutes.
3. Deglaze the pot: Pour in a bit of chicken stock to scrape up any browned bits from the bottom of the pot.
4. Combine and simmer: Return the rabbit to the pot. Add remaining chicken stock, salt, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until rabbit is tender.
5. Final touches: Remove bay leaves. Taste and adjust seasoning if necessary. Let it sit for 10 minutes before serving to allow flavors to meld.

This stew turns out so tender, the rabbit practically falls off the bone, and the root veggies soak up all that rich, herby broth. Serve it with a chunk of crusty bread to sop up every last bit of goodness, or over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Rustic Italian Rabbit Stew

Let me tell you about this Rustic Italian Rabbit Stew that’s going to make your taste buds dance. It’s hearty, flavorful, and just the kind of dish that makes you feel like you’re in a cozy Italian countryside kitchen, even if you’re just in your PJs at home.

Ingredients

• 2 lbs rabbit, cut into pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup dry red wine
• 2 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté veggies: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
4. Add liquids and spices: Return the rabbit to the pot. Add chicken stock, diced tomatoes, rosemary, and thyme. Bring to a boil, then reduce heat to low.
5. Simmer slowly: Cover and simmer for 1.5 hours, or until the rabbit is tender and falls off the bone.
6. Season to perfection: Taste and adjust salt and pepper as needed. Tip: Letting it sit for 10 minutes off the heat before serving allows the flavors to meld beautifully.

This stew is rich and hearty, with the rabbit becoming fork-tender and the veggies soaking up all that delicious wine and herb-infused broth. Serve it over a bed of creamy polenta or with a chunk of crusty bread to sop up every last bit of goodness.

Creamy Rabbit Stew with Mushrooms

Today’s the day we’re making something a bit fancy but totally worth the effort – Creamy Rabbit Stew with Mushrooms. Trust me, it’s like a hug in a bowl, perfect for those days when you want to impress yourself or someone special without turning into a kitchen monster.

Ingredients

• 2 lbs rabbit meat, cut into chunks
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Prep the rabbit: Toss the rabbit chunks in flour until lightly coated. This little step is your secret to getting that golden crust.
2. Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the rabbit and cook until golden brown on all sides, about 5 minutes. Don’t crowd the pot – do it in batches if needed.
3. Sauté the veggies: In the same pot, add the onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms have released their juices, about 5 minutes.
4. Simmer for flavor: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 1 hour, or until the rabbit is tender.
5. Finish with cream: Stir in the heavy cream and simmer for another 10 minutes. If the stew’s too thick, add a splash of water or more stock to loosen it up.

This stew is creamy, rich, and packed with flavors that meld together beautifully. Serve it over a bed of mashed potatoes or with crusty bread to soak up all that goodness. Either way, it’s a dish that’ll have you coming back for seconds.

Mediterranean Rabbit Stew with Olives

So, you’ve got a hankering for something hearty, a little fancy, but totally doable on a weeknight? Let me introduce you to this Mediterranean Rabbit Stew with Olives—it’s like a warm hug from the inside, with flavors that pop and a richness that’ll have you going back for seconds.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup green olives, pitted
• 1 tbsp capers
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dry white wine
• 2 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté the aromatics: In the same pot, add onion and garlic. Cook until soft, about 5 minutes, scraping up any browned bits from the bottom.
3. Add the good stuff: Stir in olives, capers, oregano, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Deglaze with wine: Pour in white wine, bring to a simmer, and let it reduce by half, about 5 minutes.
5. Simmer the stew: Return rabbit to the pot. Add chicken stock and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until rabbit is tender.
6. Season and serve: Remove bay leaf. Season with salt and pepper. Serve hot, maybe over a bed of creamy polenta or with crusty bread to soak up all that delicious sauce.

This stew is all about the tender rabbit and the briny olives playing off each other, with a sauce that’s rich but not heavy. Perfect for when you want to impress but keep it cozy.

Smoky Paprika Rabbit Stew

Unbelievably tender and packed with flavor, this smoky paprika rabbit stew is the kind of dish that makes you want to cancel all your plans just to savor every bite. Let’s dive into making this cozy, heartwarming meal that’s perfect for those chilly evenings or when you’re just in the mood for something seriously comforting.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 cup dry white wine
• 2 cups chicken stock
• 1 lb baby potatoes, halved
• 2 carrots, sliced into 1-inch pieces
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes total. Remove and set aside.
2. Sauté the veggies: In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the smoked paprika and cumin for that deep, smoky flavor.
3. Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
4. Add liquids and rabbit: Return the rabbit to the pot. Add the chicken stock, ensuring the rabbit is mostly submerged. Bring to a simmer.
5. Simmer gently: Cover and let the stew simmer on low heat for 45 minutes. This slow cooking makes the rabbit incredibly tender.
6. Add potatoes and carrots: Stir in the potatoes and carrots. Continue simmering, covered, for another 30 minutes or until the vegetables are fork-tender.
7. Season to perfection: Taste and adjust the seasoning with salt and pepper. Let it sit for 5 minutes off the heat before serving.

The stew should be rich and hearty, with the rabbit falling off the bone and the veggies soaking up all that smoky paprika goodness. Serve it with a crusty bread to mop up the sauce, or over a bed of creamy polenta for an extra comforting meal.

Rabbit Stew with Red Wine and Thyme

Guess what? I’ve got this rabbit stew recipe that’s going to knock your socks off with its rich flavors and tender meat. It’s perfect for those days when you want something hearty but not too heavy, and the red wine and thyme? Chef’s kiss.

Ingredients

• 2 lbs rabbit, cut into pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups chicken broth
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Deglaze with wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
4. Add broth and herbs: Return rabbit to the pot. Add chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until rabbit is tender.
5. Season and serve: Remove bay leaf. Season with salt and pepper. Serve hot, ideally with crusty bread to soak up all that delicious sauce.

The rabbit turns out so tender it practically falls off the bone, and the red wine gives the stew a deep, rich flavor that’s balanced perfectly by the freshness of the thyme. Try serving it over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Hungarian Rabbit Stew with Paprika

Zesty and packed with flavor, this Hungarian Rabbit Stew with Paprika is the kind of dish that makes you want to cancel all your plans just to savor every bite. It’s hearty, it’s comforting, and yes, it’s got that unmistakable paprika kick that’ll have you coming back for seconds.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 cup chicken broth
• 1 cup sour cream
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat the vegetable oil in a large pot over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté the aromatics: In the same pot, add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add spices: Stir in the paprika and caraway seeds, cooking for another minute until fragrant.
4. Deglaze: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Simmer: Return the rabbit to the pot. Cover and simmer on low heat for 1.5 hours, or until the rabbit is tender.
6. Thicken the sauce: In a small bowl, mix the sour cream and flour until smooth. Stir this into the stew and cook for another 5 minutes until the sauce thickens.
7. Season: Taste and adjust seasoning with salt and pepper as needed.

The stew should be rich and creamy, with the rabbit falling off the bone. Serve it over a bed of buttered noodles or with a side of crusty bread to soak up all that delicious sauce.

Rabbit Stew with Bacon and Cider

Look, I know rabbit isn’t your usual Tuesday night dinner, but trust me, this Rabbit Stew with Bacon and Cider is about to change your game. It’s hearty, a little fancy, and packed with flavors that’ll make you feel like a gourmet chef without the fuss.

Ingredients

• 2 lbs rabbit, cut into pieces
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cups apple cider
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 bay leaf

Instructions

1. Brown the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the fat in the pot.
2. Sear the rabbit: Increase heat to medium-high, add rabbit pieces to the pot, and sear until golden brown on all sides. Remove and set aside with the bacon.
3. Cook the veggies: In the same pot, add olive oil, onion, carrots, and celery. Cook until the onions are translucent, about 5 minutes.
4. Deglaze the pot: Pour in the apple cider, scraping up any browned bits from the bottom of the pot. This is where all the flavor’s hiding!
5. Simmer everything: Add the rabbit, bacon, chicken stock, salt, pepper, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the rabbit is tender.
6. Final touch: Remove the bay leaf, taste and adjust seasoning if necessary. Let it sit for 5 minutes before serving to let the flavors meld even more.

This stew is all about the tender rabbit and the rich, slightly sweet broth thanks to the cider. Serve it with a chunk of crusty bread to soak up every last drop, or over a bed of mashed potatoes for the ultimate comfort food experience.

Rabbit Stew with Dumplings

Guess what? It’s the perfect day to cozy up with a bowl of something hearty, and I’ve got just the thing—Rabbit Stew with Dumplings. It’s like chicken stew decided to level up, and trust me, your taste buds are in for a treat.

Ingredients

• 2 lbs rabbit, cut into pieces
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 cup all-purpose flour (for dumplings)
• 2 tsp baking powder
• 1/2 tsp salt (for dumplings)
• 1/2 cup milk
• 2 tbsp butter, melted

Instructions

1. Prep the rabbit: Toss the rabbit pieces in 1/4 cup flour until lightly coated.
2. Brown the rabbit: In a large pot, heat olive oil over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
3. Sauté veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Simmer the stew: Return the rabbit to the pot. Add chicken stock, salt, pepper, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Make dumpling dough: While the stew simmers, mix 1 cup flour, baking powder, and 1/2 tsp salt in a bowl. Stir in milk and melted butter until just combined.
6. Add dumplings: Drop tablespoon-sized dollops of dough onto the simmering stew. Cover and cook for 15 minutes without lifting the lid.
7. Serve hot: Ladle the stew into bowls, making sure each gets a dumpling or two. The dumplings should be fluffy, and the rabbit tender enough to fall off the bone.

The stew is rich and comforting, with the dumplings acting like little clouds soaking up all that savory goodness. Try serving it with a side of crusty bread to mop up every last bit.

Rabbit Stew with Sweet Potatoes

Wow, have I got a cozy, hearty dish for you today that’s perfect for those chilly evenings when you want something that hugs you from the inside out. Rabbit stew with sweet potatoes is like the comfort food you didn’t know you were missing, and trust me, it’s a game-changer.

Ingredients

• 2 lbs rabbit meat, cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf

Instructions

1. Brown the meat: Heat olive oil in a large pot over medium-high heat. Add rabbit chunks and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté veggies: In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step; those flavors are the base of your stew.
3. Combine and simmer: Return the rabbit to the pot. Add sweet potatoes, chicken stock, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until rabbit is tender. Tip: Stir occasionally to prevent sticking.
4. Final touch: Remove bay leaf before serving. Tip: For an extra layer of flavor, let the stew sit for 10 minutes off the heat before diving in.

This stew is all about the tender rabbit and the sweet, creamy potatoes swimming in a rich, herb-infused broth. Serve it with a crusty bread to sop up all that goodness, or over a bed of wild rice for a heartier meal.

Rabbit Stew with White Beans

Now, let’s talk about making a Rabbit Stew with White Beans that’ll have your taste buds doing backflips. It’s hearty, flavorful, and just the thing to warm you up on a chilly evening.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup dry white wine
• 4 cups chicken stock
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté veggies: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
4. Add stock and spices: Return rabbit to the pot. Add chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Stir in beans: Add white beans and simmer for another 15 minutes, uncovered. Season with salt and pepper.
6. Serve hot: Remove bay leaf before serving. Ladle stew into bowls and enjoy with crusty bread.

This stew is a beautiful mix of tender rabbit and creamy beans, with a broth that’s rich and deeply flavored. Try serving it over a bed of polenta for an extra cozy meal.

Rabbit Stew with Barley and Herbs

Believe it or not, rabbit stew with barley and herbs is the cozy, hearty dish you didn’t know you needed in your life—especially when you’re craving something that feels like a hug from the inside. It’s rustic, flavorful, and surprisingly easy to pull off, even if you’re more of a microwave maestro than a gourmet chef.

Ingredients

• 1.5 lbs rabbit, cut into serving pieces
• 1 cup pearl barley, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté the veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic for the last 30 seconds.
3. Combine and simmer: Return rabbit to the pot. Add barley, chicken stock, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until rabbit is tender and barley is cooked.
4. Finish with herbs: Stir in fresh parsley before serving. Taste and adjust seasoning if necessary.

The stew should be thick and hearty, with the barley adding a lovely chewiness that complements the tender rabbit. Serve it with a crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra comforting meal.

Rabbit Stew with Wild Mushrooms

Mmm, nothing says comfort like a hearty rabbit stew, especially when it’s packed with earthy wild mushrooms. This dish is a cozy hug in a bowl, perfect for those chilly evenings when you want something a little fancy but totally approachable.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb wild mushrooms, cleaned and sliced
• 4 cups chicken stock
• 1 tsp thyme
• 1 bay leaf
• 1/2 cup heavy cream

Instructions

1. Prep the rabbit: In a large bowl, mix the flour, salt, and pepper. Dredge the rabbit pieces in the flour mixture until fully coated.
2. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add the rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
3. Sauté the veggies: In the same pot, add the onion and garlic, cooking until soft, about 3 minutes. Add the mushrooms and cook until they release their moisture, about 5 minutes.
4. Simmer the stew: Return the rabbit to the pot. Add the chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the rabbit is tender.
5. Finish with cream: Stir in the heavy cream and simmer for an additional 10 minutes. Remove the bay leaf before serving.

The stew should be rich and creamy, with the rabbit falling off the bone and the mushrooms adding a deep, woodsy flavor. Serve it over a bed of mashed potatoes or with a crusty loaf of bread to soak up all that delicious sauce.

Rabbit Stew with Rosemary and Garlic

Just imagine coming home to the comforting aroma of Rabbit Stew with Rosemary and Garlic simmering on the stove—it’s like a hug in a bowl, but way more delicious. This dish is a rustic, hearty meal that’s perfect for those chilly evenings when you want something that feels both fancy and down-to-earth.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 carrots, sliced
• 2 potatoes, cubed

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté the veggies: In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step—the sweetness of the onions is key to the stew’s depth of flavor.
3. Deglaze the pot: Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
4. Combine and simmer: Return the rabbit to the pot. Add chicken broth, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. Tip: Low and slow is the way to go for tender rabbit.
5. Add the veggies: Stir in carrots and potatoes. Cover and simmer for another 30 minutes, or until vegetables are tender. Tip: If the stew seems too thick, add a splash more broth or water.

The stew should be rich and hearty, with the rabbit falling off the bone and the rosemary giving it a fragrant kick. Serve it with a crusty loaf of bread to soak up all that delicious broth, or over a bed of creamy polenta for a twist on the classic.

Rabbit Stew with Carrots and Parsnips

Venturing into the world of hearty, comforting stews, let’s tackle a Rabbit Stew with Carrots and Parsnips that’ll make your taste buds sing. It’s the kind of dish that feels like a warm hug on a chilly evening, and trust me, it’s easier to make than you’d think.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into 1-inch pieces
• 3 parsnips, peeled and sliced into 1-inch pieces
• 4 cups chicken stock
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté veggies: In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step; letting the onions get translucent builds flavor.
3. Combine and simmer: Return rabbit to the pot. Add carrots, parsnips, chicken stock, thyme, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until rabbit is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Final touch: Remove bay leaves before serving. Tip: For an extra layer of flavor, let the stew sit for 10 minutes off the heat before diving in.

The stew turns out incredibly tender, with the rabbit falling off the bone and the veggies soaking up all that rich, herby broth. Serve it over a heap of mashed potatoes or with a crusty loaf of bread to sop up every last drop.

Rabbit Stew with Lentils

Zesty flavors and hearty ingredients come together in this Rabbit Stew with Lentils, a dish that’s as comforting as it is adventurous. Perfect for those days when you’re craving something a little different but still want that home-cooked meal vibe.

Ingredients

• 1.5 lbs rabbit, cut into serving pieces
• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Brown the rabbit: Heat olive oil in a large pot over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes total. Remove and set aside.
2. Sauté veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Add lentils and spices: Stir in lentils, thyme, smoked paprika, salt, and pepper. Cook for 2 minutes to toast the spices.
4. Simmer stew: Return rabbit to the pot. Add chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until rabbit is tender and lentils are cooked.
5. Finish with parsley: Stir in fresh parsley before serving. Tip: Let the stew sit for 10 minutes off the heat to thicken slightly.

This stew is a beautiful mix of tender rabbit and earthy lentils, with a broth that’s rich and aromatic. Serve it with a crusty bread to soak up all the goodness, or over a bed of creamy polenta for a twist.

Rabbit Stew with Juniper Berries

Venturing into the world of game meats can be a bit intimidating, but trust me, this Rabbit Stew with Juniper Berries is the perfect gateway dish. It’s hearty, flavorful, and just fancy enough to impress without requiring a culinary degree.

Ingredients

• 2 lbs rabbit, cut into serving pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 4 cups chicken stock
• 10 juniper berries, lightly crushed
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Brown the rabbit: Heat olive oil in a large Dutch oven over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. Sauté the veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
4. Add liquids and spices: Return the rabbit to the pot. Add chicken stock, juniper berries, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. Thicken the stew: In a small bowl, mix flour and butter to form a paste. Stir into the stew and cook for another 10 minutes until thickened.
6. Season and serve: Remove bay leaves. Season with salt and pepper. Serve hot, ideally over a bed of mashed potatoes or with crusty bread on the side.

The stew turns out incredibly tender, with the rabbit falling off the bone and the juniper berries adding a subtle, piney depth. For a twist, try serving it with a dollop of sour cream or a sprinkle of fresh parsley to brighten up the rich flavors.

Conclusion

With 20 hearty rabbit stew recipes to choose from, there’s something here for every home cook to savor! Whether you prefer classic comfort or bold new flavors, these dishes are sure to warm your table. Give them a try, then let us know which one was your favorite—and don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!