As the weather cools down, there’s nothing like a warm and comforting bowl of stew to gather around with loved ones. And when it comes to gamey meats, few options are as versatile or delicious as rabbit. With its tender flesh and rich flavor profile, rabbit is the perfect candidate for slow-cooked stews that simmer all day in the kitchen. Whether you’re a seasoned chef or just looking for a new recipe to try, we’ve got you covered with 20 hearty rabbit stew recipes from around the world.
From classic French versions to spicy Latin American twists, these stews are sure to satisfy your cravings and warm your belly on chilly evenings. So grab a spoon, gather ’round the table, and get ready to cozy up with these 20 mouthwatering rabbit stew recipes…
Classic French Rabbit Stew with Red Wine
Savor the rich flavors of France’s countryside with this hearty and comforting rabbit stew, slow-cooked in a rich red wine broth.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and loin)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Brown the rabbit pieces in batches, if necessary, then set aside.
5. Add the red wine, chicken broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the browned rabbit to the pot and season with salt and pepper.
7. Cover the pot and simmer for 1 hour and 15 minutes or until the meat is tender.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour and 15 minutes
Slow-Cooked Rabbit Stew with Root Vegetables
This slow-cooked stew is a perfect comfort food dish that’s perfect for a chilly evening. Tender rabbit and root vegetables simmer together in a rich broth, creating a flavorful and satisfying meal.
Ingredients:
– 1 lb rabbit pieces (such as thighs and legs)
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup vegetable broth
– 1/4 cup red wine (optional)
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Season the rabbit pieces with salt and pepper.
2. In a large Dutch oven or slow cooker, combine the chopped onion, carrots, potatoes, and garlic.
3. Add the rabbit pieces on top of the vegetables.
4. Pour in the vegetable broth and red wine (if using).
5. Sprinkle thyme over the stew.
6. Cover and cook on low for 8-10 hours or high for 4-6 hours.
7. Season with salt and pepper to taste.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy Rabbit Stew with Chorizo and Paprika
This hearty stew is a perfect blend of Spanish flavors, with tender rabbit pieces cooked to perfection in a spicy tomato broth. Serve with crusty bread or over mashed potatoes for a comforting meal.
Ingredients:
– 1 lb rabbit meat (cut into bite-sized pieces)
– 2 chorizos, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large can crushed tomatoes
– 1 tsp smoked paprika
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chorizos and cook until browned, about 3-4 minutes.
3. Add the onions and garlic; cook until softened, about 5 minutes.
4. Add the rabbit pieces, crushed tomatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Bring the stew to a simmer, then reduce heat to low and let cook for 30-40 minutes or until the rabbit is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Herbed Rabbit Stew with Thyme and Rosemary
This hearty stew is a delicious way to enjoy the flavors of thyme and rosemary, perfectly paired with tender rabbit. A perfect comfort food for a chilly evening.
Ingredients:
– 1 lb rabbit pieces (legs, thighs, and body)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– 1 cup chicken broth
– 1/2 cup red wine
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rabbit pieces, thyme, and rosemary; brown on all sides, about 5-7 minutes.
5. Pour in the chicken broth and red wine; bring to a simmer.
6. Reduce heat to low and let stew cook, covered, for 1 hour or until the rabbit is tender.
7. Season with salt and pepper to taste.
Cooking Time: 1 hour
Creamy Rabbit Stew with Mushrooms and White Wine
This hearty stew is a perfect comfort food dish, packed with tender rabbit meat, savory mushrooms, and a hint of white wine. Simmered in a rich and creamy sauce, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and back)
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup white wine
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit pieces and cook until browned, about 5 minutes. Remove from pot.
2. Add more oil if needed, then sauté mushrooms, onion, and garlic until tender, about 10 minutes.
3. Add white wine to the pot, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 5 minutes.
4. Stir in heavy cream and thyme. Return rabbit to the pot and season with salt and pepper.
5. Simmer stew for 20-25 minutes or until rabbit is tender.
Cooking Time: 30-35 minutes
Belgian Rabbit Stew with Prunes and Beer
A hearty and flavorful stew that combines the richness of rabbit with the sweetness of prunes and the depth of beer. This traditional Belgian dish is perfect for a cold winter’s night.
Ingredients:
– 1 kg rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 250g prunes, pitted
– 500ml beer (Belgian ale or dark beer)
– 1 cup chicken broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the prunes, beer, chicken broth, cinnamon, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 1 hour or until the rabbit is tender.
Cooking Time: 1 hour
Mediterranean Rabbit Stew with Olives and Tomatoes
Experience the rich flavors of the Mediterranean in this hearty and aromatic stew, featuring tender rabbit, briny olives, and sweet tomatoes. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound rabbit pieces (thighs and legs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup pitted green olives, sliced
– 2 cups cherry tomatoes, halved
– 1 cup chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add rabbit pieces; cook until browned, about 5-7 minutes.
4. Add olives, tomatoes, chicken broth, oregano, salt, and pepper. Stir to combine.
5. Bring to a simmer; reduce heat to low and cook, covered, for 1 hour or until rabbit is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Hungarian Rabbit Stew with Sour Cream and Paprika
This hearty stew is a staple of Hungarian cuisine, made rich by the addition of sour cream and smoky paprika. The tender rabbit and vegetables simmer together in a flavorful broth that’s sure to warm your belly.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and shoulder)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup diced tomatoes
– 1 cup chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons sour cream
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add rabbit, mushrooms, diced tomatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until rabbit is tender.
3. Stir in sour cream. Serve hot over egg noodles or with crusty bread.
Cooking Time: 1 hour 15 minutes
Rustic Rabbit Stew with Potatoes and Carrots
This hearty stew is a perfect blend of tender rabbit, comforting potatoes, and sweet carrots, all slow-cooked to perfection. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 pound rabbit pieces (such as thighs and legs)
– 2 medium-sized potatoes, peeled and cubed
– 4 medium-sized carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes.
4. Remove the rabbit from the pot and set aside.
5. Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
6. Add the garlic, potatoes, carrots, vegetable broth, and thyme to the pot. Stir to combine.
7. Return the rabbit to the pot and season with salt and pepper.
8. Cover the pot and transfer it to the preheated oven.
9. Simmer for 1 1/2 hours or until the rabbit is tender and the vegetables are cooked through.
Cooking Time: 1 1/2 hours
Hunter-Style Rabbit Stew with Bacon and Onions
Hunter-Style Rabbit Stew with Bacon and Onions: A hearty, comforting stew that’s perfect for a chilly evening. This recipe combines the rich flavors of rabbit, bacon, and onions to create a deliciously satisfying meal.
Ingredients:
– 1 pound rabbit pieces (leg, thigh, and shoulder)
– 6 slices of bacon, diced
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy.
3. Remove the cooked bacon from the pot with a slotted spoon; set aside.
4. Add the chopped onions to the pot and cook until they’re translucent and caramelized, about 8-10 minutes.
5. Add the rabbit pieces, garlic, chicken broth, red wine (if using), thyme, salt, and pepper to the pot. Stir to combine.
6. Cover the pot and transfer it to the preheated oven. Braise for 1 hour and 15 minutes or until the rabbit is tender.
7. Remove from the oven and stir in the cooked bacon. Serve hot and enjoy!
Cooking Time: 1 hour and 15 minutes
Moroccan Rabbit Stew with Apricots and Cinnamon
Discover the warm, aromatic flavors of Morocco with this unique stew recipe that combines tender rabbit with sweet apricots and a hint of cinnamon.
Ingredients:
– 1 rabbit (about 2 lbs), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots, rehydrated in hot water
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground coriander
– 1/4 tsp turmeric
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onions and cook until softened, about 5 minutes.
3. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the garlic, cumin, cinnamon, coriander, turmeric, salt, and pepper. Stir to combine.
5. Add the rehydrated apricots and enough water to cover the ingredients. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 1-2 hours or until the rabbit is tender.
Cooking Time: About 1-2 hours
Tuscan Rabbit Stew with White Beans and Sage
A hearty and flavorful stew that combines tender rabbit, creamy white beans, and the earthy warmth of sage, all slow-cooked in a rich tomato broth.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and shoulders)
– 2 cups cannellini beans, drained and rinsed
– 4 cups chicken broth
– 2 cups mixed tomatoes (crushed and diced)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium heat. Add the rabbit and cook until browned on all sides, about 5 minutes.
2. Add the garlic, sage, chicken broth, and tomatoes. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
3. Add the cannellini beans and season with salt and pepper. Simmer for an additional 20-25 minutes or until the rabbit is tender.
4. Serve hot, garnished with chopped fresh sage if desired.
Cooking Time: 50-60 minutes
German Rabbit Stew with Dumplings and Mustard
German Rabbit Stew with Dumplings and Mustard Recipe
Savor a hearty, comforting German-inspired stew featuring tender rabbit, fluffy dumplings, and a tangy mustard flavor profile.
Ingredients:
– 1 lb rabbit pieces (thighs and legs)
– 2 medium carrots, peeled and chopped
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 2 tbsp butter
– 1 tsp mustard powder
– Salt and pepper to taste
– 6-8 dumpling pieces (see below for dumpling recipe)
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven, brown rabbit pieces in butter over medium-high heat. Remove from pot, set aside.
3. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Add carrots, browned rabbit, mustard powder, salt, and pepper to the pot. Pour in milk, stirring to combine.
5. Bring stew to a simmer, then transfer to the preheated oven. Braise for 30 minutes.
6. Prepare dumplings according to recipe below.
7. Remove stew from oven, add dumplings, and cover with a lid. Return to oven for an additional 10-15 minutes.
Dumpling Recipe:
– 2 cups all-purpose flour
– 1/4 cup whole milk
– 1/4 tsp salt
– 1/4 tsp baking powder
Combine dry ingredients in a bowl. Gradually add in milk, stirring until dough forms. Roll out to about 1/8 inch thickness and cut into desired shapes.
Spanish Rabbit Stew with Saffron and Almonds
Experience the warm and aromatic flavors of Spain with this hearty rabbit stew infused with saffron and crunchy almonds.
Ingredients:
– 1 pound boneless rabbit, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup sliced almonds
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken broth, wine (if using), saffron mixture, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Stir in almonds and continue to simmer for another 30 minutes or until rabbit is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 2 hours
Provencal Rabbit Stew with Herbes de Provence
This hearty stew is a classic representation of Provençal cuisine, featuring tender rabbit, aromatic vegetables, and the signature blend of herbs that give it its distinct flavor. This comforting dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup white wine
– 2 cups chicken broth
– 1 teaspoon Herbes de Provence
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the rabbit pieces and cook until browned, about 5 minutes.
3. Remove the rabbit and set aside. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
4. Add the wine, broth, and Herbes de Provence to the pot. Stir to combine.
5. Return the rabbit to the pot, season with salt and pepper to taste.
6. Simmer the stew for 30-40 minutes or until the rabbit is tender.
Cooking Time: 45-50 minutes
Smoky Rabbit Stew with Chipotle and Corn
This hearty stew is a perfect blend of smoky flavors, tender rabbit, and sweet corn, all wrapped up in a rich chipotle-spiced broth.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and back)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can chipotle peppers in adobo sauce
– 1 cup chicken broth
– 1/2 cup water
– 1 cup frozen corn kernels
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes.
4. Stir in the chipotle peppers and their adobo sauce. Cook for 1 minute.
5. Add the chicken broth, water, and corn kernels; bring to a boil.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the rabbit is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Autumn Rabbit Stew with Butternut Squash
As the seasons change, warm up with this hearty and comforting Autumn Rabbit Stew with Butternut Squash. This flavorful stew is a perfect blend of tender rabbit, sweet butternut squash, and savory spices.
Ingredients:
– 1 pound rabbit pieces (such as legs and thighs)
– 2 medium butternut squashes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the rabbit and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
4. Add the butternut squash, cumin, smoked paprika, salt, and pepper to the pot. Cook for an additional 2 minutes.
5. Return the rabbit to the pot and add enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the rabbit is tender.
Cooking Time: 1 hour 15 minutes
Irish Rabbit Stew with Guinness and Barley
This hearty stew is a twist on traditional Irish beef stew, substituting tender rabbit pieces for a rich and satisfying flavor. The addition of Guinness stout and barley gives this dish its unique depth and complexity.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup beef broth
– 1/2 cup pearled barley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes.
5. Pour in the Guinness stout, beef broth, and pearled barley. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the rabbit is tender.
6. Season with salt, pepper, and thyme. Serve hot.
Cooking Time: 1 hour
Polish Rabbit Stew with Sauerkraut and Juniper
This hearty stew is a traditional Polish recipe that combines tender rabbit, tangy sauerkraut, and the earthy flavor of juniper. Perfect for a cold winter’s night, this dish is sure to warm your belly and your spirits.
Ingredients:
– 1 pound rabbit pieces (such as thighs, legs, and shoulder)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup sauerkraut, drained
– 1/4 cup juniper berries, crushed
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the rabbit pieces; cook until browned on all sides, about 10 minutes.
4. Add the sauerkraut, juniper berries, and chicken broth.
5. Season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rabbit is tender.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Greek Rabbit Stew with Lemon and Oregano
A hearty and aromatic stew that combines the flavors of Greece with the tender goodness of rabbit. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup white wine
– 1 lemon, juiced
– 2 sprigs fresh oregano, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add rabbit pieces; brown on all sides, about 5-7 minutes.
4. Add broth, wine, lemon juice, and oregano. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until rabbit is tender.
Cooking Time: 1 hour
Summary
Cozy up on a chilly evening with these 20 delicious rabbit stew recipes from around the world! From classic French to spicy chorizo-infused, and from creamy mushrooms to rustic potatoes, there’s a flavor combination to suit every taste. Discover how herbs like thyme and rosemary add depth, while prunes and beer bring sweetness. Explore Mediterranean olives and tomatoes, Hungarian sour cream and paprika, and many more. Whether you’re a seasoned cook or a beginner in the kitchen, these hearty stews are sure to become new family favorites.
