20 Hearty Rabbit Stew Recipes for Cozy Evenings

Nothing warms the soul quite like a rich, hearty rabbit stew on a crisp evening. As the seasons shift and cozy nights call for comfort food, these 20 recipes offer everything from classic slow-cooked versions to creative twists that will make your kitchen smell incredible. Get ready to discover your new favorite bowl of warmth—let’s dive into these delicious stews!

Classic French Rabbit Stew with Red Wine

Kind of chilly outside? This rustic French rabbit stew is exactly what you need to warm up. It’s got that rich, wine-braised flavor that makes your kitchen smell incredible. You’ll feel like a pro chef with minimal effort.

Ingredients

– 2.5 lbs rabbit pieces
– 1/4 cup all-purpose flour
– 3 tbsp olive oil
– 1 large yellow onion, chopped
– 3 carrots, sliced into 1/2-inch rounds
– 3 celery stalks, chopped
– 4 garlic cloves, minced
– 2 cups dry red wine
– 2 cups chicken broth
– 1 tbsp tomato paste
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the rabbit pieces completely dry with paper towels.
2. Season the rabbit with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each rabbit piece in 1/4 cup all-purpose flour, shaking off excess.
4. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown the rabbit pieces in batches for 3-4 minutes per side until golden brown.
6. Remove all rabbit pieces and set aside on a plate.
7. Add 1 chopped yellow onion to the pot and cook for 5 minutes until softened.
8. Add 3 sliced carrots and 3 chopped celery stalks, cooking for 4 more minutes.
9. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
10. Pour in 2 cups dry red wine, scraping up any browned bits from the bottom.
11. Add 1 tablespoon tomato paste, 2 bay leaves, and 1 teaspoon dried thyme.
12. Return the rabbit pieces to the pot along with any accumulated juices.
13. Pour in 2 cups chicken broth until the rabbit is nearly covered.
14. Bring the stew to a simmer, then reduce heat to low.
15. Cover and simmer gently for 1.5 hours until the rabbit is fork-tender.
16. Remove the bay leaves and discard them.
17. Stir in 2 tablespoons chopped fresh parsley.

For that perfect tender rabbit, don’t rush the simmering—low and slow is key. Freshly chopped parsley at the end really brightens up the rich flavors. Don’t skip scraping up those browned bits from the pan—they add incredible depth to your sauce.

Fall-apart tender rabbit melts in your mouth alongside sweet carrots in that deep, wine-infused broth. The rich sauce begs to be sopped up with crusty bread or served over creamy mashed potatoes. Leftovers taste even better the next day as the flavors continue to develop.

Slow-Cooked Rabbit Stew with Root Vegetables

Zesty aromas will fill your kitchen when you make this comforting stew. You’ll love how the rabbit becomes fall-apart tender after hours of slow cooking. It’s the perfect cozy meal for chilly evenings.

Ingredients

– 2 lbs rabbit pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup red wine
– 2 large carrots, chopped
– 2 parsnips, chopped
– 2 potatoes, cubed
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp flour

Instructions

1. Pat the rabbit pieces dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the rabbit pieces for 3-4 minutes per side until golden brown, working in batches if needed.
4. Remove the rabbit and set aside, leaving the drippings in the pot.
5. Add chopped onion to the pot and cook for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the onions and cook for 2 minutes, stirring constantly to make a roux.
8. Slowly pour in red wine, scraping up any browned bits from the bottom of the pot.
9. Add chicken broth, dried thyme, and bay leaf, stirring to combine.
10. Return the rabbit pieces to the pot along with any accumulated juices.
11. Bring the liquid to a simmer, then reduce heat to low and cover.
12. Cook for 1.5 hours, maintaining a gentle simmer.
13. Add chopped carrots, parsnips, and potatoes to the pot.
14. Continue cooking covered for another 45-60 minutes until vegetables are tender and rabbit shreds easily with a fork.
15. Remove the bay leaf before serving. Rich, tender rabbit melts in your mouth alongside sweet root vegetables. The broth becomes wonderfully thick and flavorful from the long cooking time. Serve it over creamy polenta or with crusty bread to soak up every last drop.

Spicy Rabbit Stew with Chorizo and Paprika

Feeling adventurous in the kitchen? This hearty stew brings together tender rabbit and smoky chorizo in a rich, spicy broth that’s perfect for chilly evenings. You’ll love how the flavors develop as it simmers away on your stovetop.

Ingredients

– 2 lbs rabbit pieces
– 8 oz Spanish chorizo
– 1 large yellow onion
– 4 cloves garlic
– 2 tbsp olive oil
– 2 tbsp smoked paprika
– 1 tsp cayenne pepper
– 4 cups chicken broth
– 1 cup dry white wine
– 2 bay leaves
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the rabbit pieces completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown rabbit pieces for 4-5 minutes per side until golden brown, working in batches to avoid crowding.
4. Remove rabbit and set aside, leaving drippings in the pot.
5. Slice chorizo into 1/2-inch rounds and add to the pot.
6. Cook chorizo for 3-4 minutes until it releases its oils and begins to crisp.
7. Dice onion and mince garlic while chorizo cooks.
8. Add onion to the pot and cook for 5 minutes until softened.
9. Stir in garlic and cook for 1 minute until fragrant.
10. Add smoked paprika and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
11. Pour in white wine, scraping the bottom of the pot to lift all the browned bits.
12. Simmer wine for 2 minutes until reduced by half.
13. Return rabbit pieces to the pot along with any accumulated juices.
14. Add chicken broth, bay leaves, salt, and black pepper.
15. Bring to a boil, then reduce heat to maintain a gentle simmer.
16. Cover and simmer for 1.5 hours until rabbit is fork-tender.
17. Remove bay leaves before serving. You’ll notice the broth has thickened slightly and turned a deep reddish-brown. Your kitchen will smell incredible with all those spices melding together. The rabbit becomes meltingly tender while the chorizo adds pockets of smoky heat throughout each bite. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that flavorful broth.

Herbed Rabbit Stew with Thyme and Rosemary

Remember those chilly evenings when you just want something warm and comforting? This herbed rabbit stew is exactly what you need. You’ll love how the thyme and rosemary fill your kitchen with the most amazing aroma while it simmers away.

Ingredients

• 2 lbs rabbit pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup heavy cream

Instructions

1. Pat the rabbit pieces dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the rabbit pieces in batches, about 4 minutes per side, until golden brown.
4. Remove rabbit and set aside, leaving the drippings in the pot.
5. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
8. Pour in white wine, scraping up any browned bits from the bottom of the pot.
9. Add chicken broth, thyme, rosemary, and bay leaves, stirring to combine.
10. Return the rabbit pieces to the pot and bring to a simmer.
11. Reduce heat to low, cover, and simmer for 1.5 hours until rabbit is fork-tender.
12. Remove bay leaves and stir in heavy cream.
13. Simmer uncovered for 10 minutes until slightly thickened.

Now that rich, savory broth just begs for some crusty bread to soak it all up. The rabbit becomes incredibly tender while the herbs create this wonderful earthy flavor that’s perfect for cozy nights. Try serving it over creamy polenta for an extra comforting meal that’ll have everyone asking for seconds.

Creamy Rabbit Stew with Mushrooms and White Wine

There’s something so comforting about a rich, slow-cooked stew on a chilly evening. This creamy rabbit stew with mushrooms and white wine is exactly what you need when you want something special but approachable—it feels fancy without being fussy. You’ll love how the tender rabbit and earthy mushrooms come together in that velvety sauce.

Ingredients

– 2 lbs rabbit pieces
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup dry white wine
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp fresh thyme leaves

Instructions

1. Pat the rabbit pieces completely dry with paper towels.
2. Combine the flour, salt, and black pepper in a shallow bowl.
3. Dredge each rabbit piece in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown the rabbit pieces for 3-4 minutes per side until golden brown, working in batches if needed.
6. Remove the rabbit from the pot and set aside on a plate.
7. Add the chopped onion to the same pot and cook for 4-5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the sliced mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
10. Pour in the white wine, scraping the bottom of the pot to lift any browned bits.
11. Simmer the wine for 2-3 minutes until reduced by half.
12. Return the rabbit pieces to the pot along with any accumulated juices.
13. Pour in the chicken broth, ensuring the rabbit is mostly submerged.
14. Bring the stew to a gentle simmer, then reduce heat to low.
15. Cover the pot and simmer for 1 hour and 15 minutes until the rabbit is fork-tender.
16. Stir in the heavy cream and fresh thyme leaves.
17. Simmer uncovered for 10 more minutes until the sauce thickens slightly.
18. Remove from heat and let rest for 5 minutes before serving.

Perfect for spooning over creamy mashed potatoes or crusty bread to soak up every last drop of that luxurious sauce. The rabbit becomes incredibly tender while the mushrooms add an earthy depth that balances the rich creaminess. I love serving this in shallow bowls with a sprinkle of fresh thyme on top—it makes an ordinary weeknight feel like a special occasion.

Belgian Rabbit Stew with Prunes and Beer

Sometimes you just need a cozy, comforting stew that feels like a warm hug. This Belgian rabbit stew with prunes and beer is exactly that—a rich, slightly sweet, and deeply savory dish that’s perfect for chilly evenings. You’ll love how the tender rabbit falls off the bone and mingles with the malty beer sauce.

Ingredients

– 2 lbs rabbit pieces
– 1 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups dark beer
– 1 cup chicken broth
– 1 cup pitted prunes
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste

Instructions

1. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Brown the rabbit pieces in batches, about 4-5 minutes per side, until golden brown. Remove and set aside.
4. Add the chopped onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the dark beer, scraping the bottom of the pot to release any browned bits—this adds incredible depth of flavor.
7. Add the chicken broth, pitted prunes, brown sugar, apple cider vinegar, dried thyme, and bay leaf, stirring to combine.
8. Return the browned rabbit pieces to the pot, nestling them into the liquid.
9. Bring the stew to a gentle simmer, then reduce the heat to low and cover the pot.
10. Simmer for 1.5 to 2 hours, until the rabbit is fork-tender and easily pulls away from the bone.
11. Remove the bay leaf and discard it.
12. For a thicker sauce, let the stew simmer uncovered for an additional 10-15 minutes until it reaches your desired consistency.
13. Taste and adjust seasoning with more salt and pepper if needed. Overcooked rabbit can become dry, so check for doneness at the 1.5-hour mark—it should be tender but not falling apart.
14. Serve the stew hot in deep bowls. One of the best parts is how the prunes melt into the sauce, creating a sweet contrast to the savory beer and herbs. Try it over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.

Mediterranean Rabbit Stew with Olives and Tomatoes

Sometimes you just need a comforting stew that feels both rustic and sophisticated. This Mediterranean rabbit stew with olives and tomatoes delivers exactly that—tender meat in a rich, briny sauce that’s perfect over polenta or crusty bread. You’ll love how the flavors deepen as it simmers.

Ingredients

– 2 lbs rabbit pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 (28 oz) can crushed tomatoes
– 1 cup pitted Kalamata olives
– 2 cups chicken broth
– 1 tsp dried oregano
– 1 bay leaf
– Salt and black pepper to taste

Instructions

1. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the rabbit pieces in a single layer, working in batches if needed, and sear for 4–5 minutes per side until golden brown.
4. Transfer the seared rabbit to a plate and set aside.
5. Reduce the heat to medium and add the chopped onion to the same pot, sautéing for 5–7 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the white wine, scraping the bottom of the pot to lift any browned bits—this adds depth to the sauce.
8. Simmer the wine for 3–4 minutes until reduced by half.
9. Add the crushed tomatoes, chicken broth, Kalamata olives, dried oregano, and bay leaf, stirring to combine.
10. Return the rabbit pieces to the pot, nestling them into the sauce.
11. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes until the rabbit is fork-tender.
12. Remove the bay leaf and discard it.
13. Let the stew rest off the heat for 10 minutes before serving to allow the flavors to meld. Zesty olives and sweet tomatoes balance the tender rabbit in this stew, creating a meal that’s both hearty and bright. Serve it over creamy polenta to soak up every bit of the savory sauce, or with a simple green salad for a fresh contrast.

Hungarian Rabbit Stew with Sour Cream and Paprika

A hearty Hungarian rabbit stew is exactly what you need when the weather turns chilly. This comforting dish combines tender rabbit with creamy sour cream and smoky paprika for a meal that feels like a warm hug. You’ll love how the flavors develop as it simmers away on your stove.

Ingredients

• 2 lbs rabbit pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 2 cups chicken broth
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Pat the rabbit pieces completely dry with paper towels to ensure even browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Season rabbit pieces with salt and pepper on all sides.
4. Brown rabbit pieces in batches for 4-5 minutes per side until golden brown.
5. Remove rabbit from pot and set aside on a plate.
6. Add chopped onion to the same pot and cook for 5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Sprinkle both paprikas over the onions and stir constantly for 30 seconds to toast the spices.
9. Whisk flour into the onion mixture until no dry spots remain.
10. Slowly pour in chicken broth while whisking constantly to prevent lumps.
11. Return rabbit pieces to the pot along with any accumulated juices.
12. Add bay leaves and bring the stew to a gentle boil.
13. Reduce heat to low, cover the pot, and simmer for 1.5 hours until rabbit is fork-tender.
14. Remove pot from heat and let cool for 5 minutes before adding sour cream.
15. Stir in sour cream until fully incorporated and smooth.
16. Remove bay leaves before serving.

Rich and velvety from the sour cream, this stew has an incredible depth of flavor from the double paprika. The rabbit becomes so tender it practically falls off the bone. Serve it over buttered egg noodles or with crusty bread to soak up every last bit of the creamy sauce.

Rustic Rabbit Stew with Potatoes and Carrots

Maybe you’re craving something hearty and comforting as the weather cools down. Picture tender rabbit pieces simmered slowly with potatoes and carrots in a rich, savory broth. This rustic stew is exactly what you need for a cozy night in.

Ingredients

• 2 lbs rabbit pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 4 medium potatoes, cubed
• 3 large carrots, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp flour

Instructions

1. Pat the rabbit pieces dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the rabbit pieces for 4-5 minutes per side until golden brown, working in batches to avoid overcrowding.
4. Remove the rabbit and set aside, then add the chopped onion to the pot.
5. Sauté the onion for 5 minutes until translucent, scraping up any browned bits from the bottom.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle 2 tbsp flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
8. Whisk in 1 cup red wine, scraping the bottom to deglaze the pot completely.
9. Stir in 2 tbsp tomato paste until well combined with the liquid.
10. Pour in 4 cups chicken broth while continuing to whisk.
11. Return the rabbit pieces to the pot along with any accumulated juices.
12. Add 1 tsp dried thyme and 2 bay leaves, then bring the stew to a simmer.
13. Reduce heat to low, cover, and simmer for 45 minutes until the rabbit is fork-tender.
14. Add the cubed potatoes and sliced carrots to the pot.
15. Continue simmering uncovered for 25-30 minutes until the vegetables are tender when pierced with a fork.
16. Remove the bay leaves before serving.

Perfectly tender rabbit falls right off the bone in this stew, while the potatoes soak up all that rich, wine-infused broth. The carrots add just the right touch of sweetness to balance the savory flavors. Try serving it in deep bowls with crusty bread for dipping into every last bit of that delicious liquid.

Hunter-Style Rabbit Stew with Bacon and Onions

Even on the busiest weeknights, there’s something special about a hearty stew simmering on the stove. You’ll love how this hunter-style rabbit stew brings together rich, savory flavors in one comforting pot. It’s the perfect dish to warm you up from the inside out.

Ingredients

– 2 lbs rabbit pieces
– 4 slices thick-cut bacon
– 1 large yellow onion
– 2 cloves garlic
– 2 cups chicken broth
– 1 cup dry red wine
– 2 tbsp olive oil
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Chop 4 slices of thick-cut bacon into 1/2-inch pieces.
2. Heat a large Dutch oven over medium heat for 2 minutes.
3. Cook the bacon pieces until crispy, about 6-8 minutes, stirring occasionally.
4. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
5. Pat 2 lbs of rabbit pieces dry with paper towels and season with 1/2 tsp salt and 1/2 tsp black pepper.
6. Brown the rabbit pieces in the bacon fat over medium-high heat for 4 minutes per side.
7. Remove rabbit and set aside with the bacon.
8. Dice 1 large yellow onion and mince 2 cloves of garlic.
9. Add 2 tbsp olive oil to the pot if needed, then sauté the onion for 5 minutes until translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
12. Pour in 1 cup dry red wine, scraping the bottom of the pot to release any browned bits.
13. Simmer the wine for 3 minutes until reduced by half.
14. Return the rabbit and bacon to the pot.
15. Add 2 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf.
16. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.
17. Check the rabbit after 1 hour – it should be tender and easily pull away from the bone.
18. Remove the bay leaf before serving.

You’ll notice the rabbit becomes incredibly tender while the bacon adds a smoky depth to the rich sauce. Serve it over creamy polenta or with crusty bread to soak up every last bit of that delicious broth.

Moroccan Rabbit Stew with Apricots and Cinnamon

Sometimes you just need a meal that feels like a warm hug from a faraway place. This Moroccan rabbit stew with apricots and cinnamon delivers exactly that—tender rabbit simmered with sweet dried fruit and warm spices creates a dish that’s both comforting and exotic. You’ll love how these flavors come together in your Dutch oven.

Ingredients

– 2 lbs rabbit pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 tsp ground cinnamon
– 1 tsp ground cumin
– 1/2 tsp ground ginger
– 1/4 tsp cayenne pepper
– 4 cups chicken broth
– 1 cup dried apricots
– 1 tbsp honey
– 1/4 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Pat the rabbit pieces completely dry with paper towels.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the rabbit pieces generously with salt on all sides.
4. Brown the rabbit in the hot oil for 4-5 minutes per side until golden brown.
5. Remove the rabbit from the pot and set aside on a plate.
6. Add the chopped onion to the same pot and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the cinnamon, cumin, ginger, and cayenne pepper to the pot.
9. Toast the spices for 30 seconds while stirring constantly.
10. Pour in the chicken broth, scraping up any browned bits from the bottom.
11. Return the rabbit pieces to the pot along with any accumulated juices.
12. Add the dried apricots and honey to the pot.
13. Bring the stew to a boil, then reduce heat to low.
14. Cover the pot and simmer for 1 hour and 15 minutes.
15. Check that the rabbit is fork-tender and easily pulls away from the bone.
16. Stir in the chopped cilantro just before serving.

Come winter, this stew really shines with its melt-in-your-mouth rabbit and sweet apricot notes. The cinnamon adds a warm complexity that makes it perfect served over fluffy couscous or with crusty bread to soak up every bit of the fragrant broth.

Tuscan Rabbit Stew with White Beans and Sage

Sometimes you just need a hearty, comforting stew that feels like a warm hug on a chilly evening. This Tuscan-inspired rabbit stew with white beans and sage is exactly that—rich, flavorful, and surprisingly simple to make. You’ll love how the tender rabbit and creamy beans come together in a savory broth that’s perfect with crusty bread.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 rabbit, cut into 8 pieces
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, rinsed
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1 rabbit with 1 tsp salt and 1/2 tsp black pepper, then brown all pieces for 4-5 minutes per side until golden. Remove and set aside.
3. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, sautéing for 6-8 minutes until softened.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1/2 cup dry white wine, scraping the bottom to lift any browned bits—this adds depth to your stew.
6. Return the rabbit to the pot along with 4 cups chicken broth and 2 tbsp chopped sage, bringing it to a gentle boil.
7. Reduce heat to low, cover, and simmer for 1 hour 15 minutes until the rabbit is fork-tender.
8. Stir in 1 can rinsed cannellini beans and simmer uncovered for 15 minutes to let the stew thicken slightly.
9. Skim off any excess fat from the surface for a cleaner, richer broth.
10. Adjust seasoning with additional salt if needed before serving.

You’ll adore the tender, falling-off-the-bone rabbit paired with creamy beans in a savory, herb-infused broth. The sage adds an earthy warmth that makes this stew feel both rustic and elegant. Try serving it over creamy polenta or with a thick slice of toasted sourdough to soak up every last drop.

German Rabbit Stew with Dumplings and Mustard

Remember those chilly evenings when you crave something truly comforting? This German rabbit stew with fluffy dumplings and a hint of mustard is exactly what you need. It’s hearty, rustic, and perfect for gathering around the table with loved ones.

Ingredients

• 2 lbs rabbit pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp Dijon mustard
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 2 lbs rabbit pieces with salt and pepper, then brown them in the hot oil for 4-5 minutes per side until golden.
3. Remove the rabbit and set aside, then add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks to the pot.
4. Sauté the vegetables for 6-8 minutes until the onion is translucent and softened.
5. Return the rabbit to the pot and pour in 4 cups chicken broth, scraping up any browned bits from the bottom.
6. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rabbit is fork-tender.
7. While the stew simmers, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
8. Stir in 1/2 cup milk and 2 tbsp Dijon mustard just until a soft dough forms—don’t overmix to keep the dumplings light.
9. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering stew, spacing them evenly.
10. Cover the pot and simmer for 15 minutes without lifting the lid—this ensures the dumplings steam properly.
11. Check that the dumplings are cooked through by inserting a toothpick; it should come out clean.
12. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh, vibrant finish.

Tender rabbit falls right off the bone in this rich, savory stew, while the mustard-kissed dumplings add a fluffy contrast. The broth soaks up all the vegetable sweetness, making each spoonful deeply satisfying. Try serving it over buttered egg noodles or with a side of crusty bread to soak up every last drop.

Spanish Rabbit Stew with Saffron and Almonds

Let’s be real—sometimes you want a meal that feels fancy but doesn’t require chef-level skills. This Spanish rabbit stew with saffron and almonds is exactly that kind of dish. It’s hearty, aromatic, and perfect for impressing guests or treating yourself on a cozy night in.

Ingredients

– 2 lbs rabbit pieces
– 1/4 cup olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1/2 cup blanched almonds
– 1/4 tsp saffron threads
– 1 cup dry white wine
– 2 cups chicken broth
– 1 bay leaf
– 1 tsp smoked paprika
– Salt to taste

Instructions

1. Pat the rabbit pieces completely dry with paper towels.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the rabbit pieces generously with salt on all sides.
4. Brown the rabbit in the hot oil for 4-5 minutes per side until golden brown.
5. Remove the rabbit from the pot and set aside on a plate.
6. Add the chopped onion to the same pot and cook for 6-8 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the blanched almonds and toast for 2-3 minutes until lightly golden.
9. Crush the saffron threads between your fingers to release their aroma.
10. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
11. Simmer the wine for 3-4 minutes until reduced by half.
12. Return the rabbit pieces to the pot along with any accumulated juices.
13. Add the chicken broth, bay leaf, and smoked paprika.
14. Bring the stew to a gentle boil, then reduce heat to low.
15. Cover the pot and simmer for 1 hour 15 minutes until the rabbit is fork-tender.
16. Remove the bay leaf before serving.
My favorite thing about this stew is how the tender rabbit falls right off the bone while the saffron and almonds create this incredible depth of flavor. Serve it over creamy polenta or with crusty bread to soak up every last bit of that rich, golden broth—it’s comfort food that feels truly special.

Provencal Rabbit Stew with Herbes de Provence

Looking for a cozy, rustic dinner that feels like a trip to the French countryside? This Provencal rabbit stew is just the thing. You’ll love how the herbes de Provence fill your kitchen with the most amazing aroma while it simmers away.

Ingredients

• 2 lbs rabbit pieces
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced into 1/2-inch rounds
• 1 cup dry white wine
• 4 cups chicken broth
• 1 tbsp herbes de Provence
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup chopped fresh parsley

Instructions

1. Pat the rabbit pieces completely dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the rabbit pieces on all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Sear the rabbit pieces in the hot oil for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Transfer the browned rabbit to a clean plate and set aside.
6. Add the chopped onion to the same pot and cook for 5 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the sliced carrots and cook for 2 minutes to slightly soften.
9. Pour in 1 cup of dry white wine, scraping the bottom of the pot to release all the browned bits.
10. Simmer the wine for 3 minutes until reduced by half.
11. Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen its flavor.
12. Return the rabbit pieces and any accumulated juices to the pot.
13. Add 4 cups of chicken broth, 1 tablespoon of herbes de Provence, and 1 bay leaf.
14. Bring the stew to a boil, then immediately reduce heat to low and cover the pot.
15. Simmer gently for 1 hour and 15 minutes until the rabbit is fork-tender.
16. Remove the bay leaf and discard it.
17. Stir in 1/4 cup of chopped fresh parsley just before serving.

Velvety tender rabbit falls right off the bone in this rich, herb-infused broth. The carrots become meltingly soft while soaking up all those wonderful Provencal flavors. Serve it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.

Smoky Rabbit Stew with Chipotle and Corn

Gosh, there’s nothing quite like coming home to a pot of something warm and smoky simmering on the stove, is there? This rabbit stew is exactly that kind of cozy, hands-off meal, where the chipotle adds a gentle heat and the corn brings a touch of sweetness. It’s the perfect project for a lazy weekend afternoon.

Ingredients

– 2 tbsp olive oil
– 1.5 lbs rabbit, cut into serving pieces
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp adobo sauce from the can
– 4 cups chicken broth
– 1 lb Yukon Gold potatoes, cut into 1-inch chunks
– 2 cups frozen corn
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Pat the 1.5 lbs of rabbit pieces completely dry with paper towels to ensure a good sear.
3. Sear the rabbit pieces for 3-4 minutes per side, until a golden-brown crust forms, then transfer them to a plate.
4. Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant.
6. Add the minced chipotle peppers and 1 tbsp of adobo sauce, stirring to coat the onions and garlic.
7. Pour in the 4 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared rabbit pieces and any accumulated juices to the pot.
9. Stir in the 1 lb of potato chunks, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes.
11. After 45 minutes, check that the rabbit is tender and pulls away easily from the bone with a fork.
12. Stir in the 2 cups of frozen corn and let the stew cook, uncovered, for another 10 minutes to heat the corn through. Here’s a tip: don’t stir the stew too much after adding the corn to keep the kernels intact.
13. Carefully remove the rabbit pieces from the pot and shred the meat from the bones, discarding the bones.
14. Return the shredded rabbit meat to the pot and stir to combine. Here’s a tip: for a thicker stew, you can mash a few potato pieces against the side of the pot with the back of a spoon.
15. Let the stew sit, off the heat, for 5 minutes before serving to allow the flavors to meld. Here’s a tip: taste and adjust seasoning only at this final stage, as the saltiness can concentrate during simmering.
Hearty and deeply satisfying, this stew has a wonderfully thick broth from the broken-down potatoes and a smoky warmth that builds with each bite. The corn adds little bursts of sweetness that perfectly balance the rich rabbit. Try serving it over a thick slice of crusty, buttered bread for a meal that soaks up every last drop.

Autumn Rabbit Stew with Butternut Squash

Remember those crisp autumn evenings when you just want something warm and comforting? This rustic rabbit stew with sweet butternut squash is exactly what you need. It’s hearty, flavorful, and perfect for cozy nights in.

Ingredients

– 2 lbs rabbit pieces
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 3 cups butternut squash, cubed
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 cup dry white wine
– Salt and black pepper

Instructions

1. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the rabbit pieces in batches, about 4-5 minutes per side, until golden brown.
4. Remove the rabbit and set aside, then add diced onion to the same pot.
5. Sauté the onion for 5 minutes until translucent, scraping up any browned bits from the bottom.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in 1/2 cup dry white wine to deglaze the pot, scraping all the flavorful bits.
8. Return the rabbit to the pot along with 4 cups chicken broth, 3 cups cubed butternut squash, sliced carrots, chopped celery, 1 teaspoon dried thyme, and 1 bay leaf.
9. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.
10. Remove the lid and simmer for another 30 minutes until the rabbit is fork-tender and the vegetables are soft.
11. Discard the bay leaf and adjust seasoning with additional salt and pepper if needed.

A perfectly balanced stew where the tender rabbit falls off the bone and the butternut squash melts into the rich broth. The sweet squash complements the savory rabbit beautifully, making it even better when served over creamy polenta or with crusty bread for dipping.

Irish Rabbit Stew with Guinness and Barley

Tired of the same old stew recipes? This Irish rabbit stew with Guinness and barley is the cozy, hearty dish you need this season. You’ll love how the dark beer adds depth to the tender meat and vegetables.

Ingredients

– 2 lbs rabbit pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 cup Guinness beer
– 4 cups beef broth
– 1/2 cup pearl barley
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the rabbit pieces dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown rabbit pieces for 4-5 minutes per side until golden brown, working in batches if needed.
4. Remove rabbit and set aside, leaving drippings in the pot.
5. Add chopped onion, carrots, and celery to the pot and cook for 6-8 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
8. Pour in Guinness beer, scraping the bottom of the pot to release any browned bits.
9. Return rabbit pieces to the pot along with any accumulated juices.
10. Add beef broth, pearl barley, dried thyme, and bay leaf.
11. Bring to a boil, then reduce heat to low and cover.
12. Simmer for 1 hour and 15 minutes until rabbit is fork-tender and barley is cooked through.
13. Remove bay leaf and stir in chopped parsley.
14. Let rest for 10 minutes before serving to allow flavors to meld.

A rich, comforting stew where the rabbit becomes incredibly tender while the barley soaks up all the delicious Guinness-infused broth. The vegetables soften into the background, creating a thick, satisfying texture that’s perfect with crusty bread for dipping. For a fun twist, serve it over creamy mashed potatoes or with Irish soda bread to soak up every last drop.

Polish Rabbit Stew with Sauerkraut and Juniper

There’s something incredibly comforting about a hearty stew that simmers all day, filling your kitchen with the most amazing aromas. Today we’re diving into Polish rabbit stew with sauerkraut and juniper—a dish that might sound fancy but is actually wonderfully approachable. You’ll love how the tangy sauerkraut balances the rich rabbit meat, creating a meal that feels both rustic and sophisticated.

Ingredients

• 2 lbs rabbit pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups sauerkraut, drained
• 2 cups chicken broth
• 1 cup dry white wine
• 1 tbsp juniper berries, crushed
• 2 bay leaves
• 1 tsp caraway seeds
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp all-purpose flour
• 1/4 cup sour cream
• 2 tbsp fresh dill, chopped

Instructions

1. Pat the rabbit pieces dry with paper towels and season evenly with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Brown the rabbit pieces in batches, cooking each side for 3-4 minutes until golden brown—don’t overcrowd the pot to ensure proper browning.
4. Remove the rabbit and set aside, then add chopped onion to the same pot and cook for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
7. Pour in white wine, scraping up all the browned bits from the bottom of the pot—this adds incredible depth of flavor.
8. Add chicken broth, sauerkraut, crushed juniper berries, bay leaves, and caraway seeds, stirring to combine everything.
9. Return the rabbit pieces to the pot, nestling them into the sauerkraut mixture.
10. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2 hours until the rabbit is fork-tender.
11. Remove the pot from heat and stir in sour cream until fully incorporated—add it off the heat to prevent curdling.
12. Stir in fresh dill just before serving to maintain its bright flavor.

After hours of slow cooking, the rabbit becomes incredibly tender while the sauerkraut mellows into a tangy, savory base. That hint of juniper gives it an earthy, pine-like aroma that makes this stew truly special. Serve it over mashed potatoes or with crusty bread to soak up every last bit of the rich sauce.

Greek Rabbit Stew with Lemon and Oregano

Brace yourself for a cozy meal that’ll transport you straight to the Mediterranean! This Greek rabbit stew is hearty, bright, and packed with flavor. You’ll love how the lemon and oregano come together in this comforting dish.

Ingredients

– 2 lbs rabbit, cut into pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dry white wine
– 2 cups chicken broth
– 1/4 cup fresh lemon juice
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 medium carrots, sliced
– 2 medium potatoes, cubed

Instructions

1. Pat the rabbit pieces dry with paper towels to help them brown evenly.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the rabbit with 1 tsp salt and 1/2 tsp black pepper.
4. Brown the rabbit pieces for 4-5 minutes per side until golden brown, working in batches if needed.
5. Remove the rabbit from the pot and set aside on a plate.
6. Add the chopped onion to the same pot and cook for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in 1 cup dry white wine, scraping the bottom of the pot to release any browned bits.
9. Simmer the wine for 3 minutes until reduced by half.
10. Return the rabbit pieces to the pot along with any accumulated juices.
11. Add 2 cups chicken broth, 1/4 cup fresh lemon juice, and 2 tsp dried oregano.
12. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
13. Add the sliced carrots and cubed potatoes to the pot.
14. Cover and continue simmering for another 30 minutes until the vegetables are tender and rabbit is falling-off-the-bone tender.
15. Skim off any excess fat from the surface before serving.

Every spoonful of this stew delivers tender rabbit that melts in your mouth. The lemon brightens the rich broth while the oregano adds that classic Greek aroma. Try serving it over creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.

Summary

Versatile and satisfying, these 20 rabbit stew recipes offer cozy comfort for any evening. We hope you find a new family favorite among these hearty dishes! Share which recipe you loved most in the comments below, and don’t forget to pin this collection to your Pinterest boards for easy reference. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.