As the days grow shorter and the nights grow cooler, there’s nothing quite like a warm, comforting bowl of stew to brighten up your evening. And when it comes to hearty rabbit stews, the options are endless! From classic French recipes to spicy chorizo-infused stews, we’ve rounded up 18 delicious rabbit stew recipes from around the world that are sure to become new favorites.
Whether you’re a seasoned chef or a culinary newbie, these stews offer something for everyone. Whether you like your stews rich and creamy, bold and spicy, or simple and rustic, there’s a recipe on this list that will satisfy your cravings. So why wait? Gather your ingredients, fire up the stove, and get ready to cozy up with a bowl of your favorite rabbit stew.
Stay tuned for our first recipe: Classic French Rabbit Stew with Red Wine, a rich and flavorful dish that’s sure to become a new classic in your household.
Classic French Rabbit Stew with Red Wine
This hearty stew is a staple of French cuisine, perfect for a chilly evening or special occasion. With tender rabbit, rich red wine, and aromatic spices, this dish will transport you to the countryside of France.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon ground bay leaves
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown rabbit pieces, then set aside.
3. Add onion and garlic; cook until softened (5 minutes).
4. Add red wine, chicken broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low.
5. Return rabbit to the pot and simmer for 45-50 minutes or until tender.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Slow-Cooked Rabbit Stew with Root Vegetables
A hearty and comforting stew that’s perfect for a chilly evening, this slow-cooked rabbit dish is packed with flavor and tender texture. With the added sweetness of root vegetables, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound rabbit pieces (such as thighs and legs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 parsnips, peeled and sliced
– 1 large potato, peeled and cubed
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– 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. Brown the rabbit pieces in batches, then set aside.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic, carrots, parsnips, and potato. Cook for an additional 5 minutes.
5. Add the chicken broth, white wine (if using), thyme, salt, and pepper. Stir to combine.
6. Return the rabbit pieces to the pot, cover, and transfer to the oven.
7. Braise at 300°F (150°C) for 2-3 hours, or until the rabbit is tender.
Cooking Time: 2-3 hours
Spicy Rabbit Stew with Chorizo and Paprika
Warm up with this hearty, flavorful stew that combines the tender meat of rabbit with spicy chorizo sausage and a hint of smoky paprika. Perfect for a cozy evening meal or as a comforting snack.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and shoulder)
– 1 lb chorizo sausage, sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rabbit pieces; cook until browned on all sides, about 5-7 minutes.
4. Add paprika, chicken broth, and white wine (if using). Bring to a boil, then reduce heat and simmer for 1 hour or until rabbit is tender.
5. Season with salt and pepper to taste. Garnish with parsley, if desired.
Cooking Time: 1 hour
Herbed Rabbit Stew with Thyme and Rosemary
Herbed Rabbit Stew with Thyme and Rosemary Recipe
A hearty and flavorful stew perfect for a cozy dinner, this recipe combines tender rabbit meat with the earthy flavors of thyme and rosemary.
Ingredients:
– 1 pound rabbit meat (leg or shoulder), cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 sprig fresh rosemary, chopped
– 1 cup chicken broth
– 1/4 cup red wine (optional)
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the rabbit pieces and cook until browned on all sides, about 5 minutes.
3. Remove the rabbit from the pot and set aside.
4. Reduce heat to medium and add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
5. Add the thyme and rosemary sprigs, chicken broth, and red wine (if using). Stir to combine.
6. Return the rabbit pieces to the pot and season with salt and pepper.
7. Bring the stew to a simmer and cook for 30-40 minutes or until the meat is tender.
Cooking Time: 30-40 minutes
Creamy Rabbit Stew with Mushrooms and White Wine
This hearty stew is a perfect blend of tender rabbit, earthy mushrooms, and rich white wine, all wrapped up in a creamy sauce. It’s a great way to warm up on a chilly evening.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup white wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Add wine, broth, tomato paste, thyme, and browned rabbit. Bring to a boil; then reduce heat to low and simmer for 30 minutes.
5. Stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: About 45 minutes
Belgian Rabbit Stew with Prunes and Beer
Rich and hearty, this Belgian-inspired stew is a perfect blend of tender rabbit, sweet prunes, and rich beer.
Ingredients:
– 1 pound rabbit pieces (thighs and legs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup prunes, pitted
– 1 cup beef broth
– 1/2 cup Belgian beer (such as Chimay or Westvleteren)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and garlic, cook until softened (3-4 minutes).
3. Add rabbit pieces and cook until browned (5-6 minutes).
4. Add prunes, beef broth, beer, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until rabbit is tender.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 hour 30 minutes
Mediterranean Rabbit Stew with Olives and Tomatoes
Experience the rich flavors of the Mediterranean in this hearty rabbit stew, featuring tender meat, briny olives, and sweet tomatoes. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless rabbit pieces (thighs and legs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can of crushed tomatoes (14.5 oz)
– 1/4 cup pitted green olives, sliced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 bay leaf
Instructions:
1. Heat the olive oil in a large Dutch oven over medium 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. Add the crushed tomatoes, sliced olives, oregano, salt, pepper, and bay leaf. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour or until the rabbit is tender.
Cooking Time: Approximately 2 hours
Hunter-Style Rabbit Stew with Bacon and Onions
This hearty stew is a classic game-day recipe that’s sure to warm the hearts (and bellies) of your friends and family. With tender rabbit, crispy bacon, and sweet caramelized onions, it’s a true celebration of flavors.
Ingredients:
– 1 lb rabbit meat, cut into 2-inch pieces
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of red wine (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, cook the bacon over medium heat until crispy.
3. Remove the cooked bacon with a slotted spoon and set aside.
4. Add the chopped onion to the pot and cook until caramelized, stirring occasionally.
5. Add the rabbit meat, garlic, chicken broth, and red wine (if using) to the pot.
6. Stir in the cooked bacon and season with salt and pepper to taste.
7. Transfer the stew to the preheated oven and simmer for 2-3 hours or until the rabbit is tender.
Cooking Time: 2-3 hours
Rustic Rabbit Stew with Potatoes and Carrots
A hearty and comforting stew that’s perfect for a cozy evening with family and friends.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 medium-sized potatoes, peeled and cubed
– 4 medium-sized carrots, peeled and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– 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 heat.
2. Add the chopped onion 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 potatoes, carrots, thyme, salt, and pepper. Stir to combine.
5. Cover the pot and bring the stew to a boil.
6. Reduce the heat to low and simmer for 1 hour, or until the rabbit is tender.
Cooking Time: 1 hour
Moroccan-Inspired Rabbit Stew with Apricots and Cumin
This hearty stew combines the rich flavors of Morocco with the tender goodness of rabbit, all wrapped up in a warm hug of apricot sweetness. This unique dish is perfect for adventurous eaters looking to spice up their meal routine.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and neck)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup chopped fresh apricots
– Salt and black pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit and cook until browned, about 5 minutes. Remove from pot.
2. Add onions and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, chicken broth, and rabbit back to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until rabbit is tender.
5. Stir in chopped apricots and season with salt and black pepper to taste.
6. Serve hot, garnished with parsley.
Cooking Time: 45-50 minutes
German Rabbit Stew with Sauerkraut and Mustard
This hearty stew is a classic German dish that combines tender rabbit meat with tangy sauerkraut and a hint of mustard. Perfect for a cold winter’s night, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the rabbit pieces and cook until browned on all sides, about 10 minutes.
4. Stir in the sauerkraut, apple cider vinegar, mustard, caraway seeds, salt, and pepper.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce heat to low and let stew cook for 30-40 minutes or until the rabbit is tender.
7. Serve hot with crusty bread or over egg noodles.
Cooking Time: 45 minutes
Hungarian Rabbit Stew with Sour Cream and Paprika
This hearty stew is a staple of Hungarian cuisine, flavored with the signature combination of paprika, sour cream, and tender rabbit. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless rabbit, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon paprika
– 1/2 cup sour cream
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit and cook until browned on all sides, about 5 minutes.
2. Remove rabbit from pot and set aside. Add onion, garlic, caraway seeds, and paprika to the pot. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. Return rabbit to pot with chicken broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
4. Stir in sour cream. Continue to simmer, uncovered, for an additional 10-15 minutes or until sauce has thickened slightly. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 20 minutes
Tuscan Rabbit Stew with White Beans and Sage
Tuscan Rabbit Stew with White Beans and Sage: A hearty and flavorful dish that combines the richness of rabbit, tender white beans, and the earthy warmth of sage.
Ingredients:
– 1 lb rabbit pieces (legs, thighs, and shoulders)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried white beans (such as cannellini or Great Northern), rinsed and drained
– 4 cups chicken broth
– 1/4 cup olive oil
– 2 sprigs fresh sage, chopped
– 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 rabbit pieces and cook until browned on all sides, about 5 minutes.
3. Remove the rabbit from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the white beans, chicken broth, sage, salt, and pepper to the pot.
6. Return the rabbit to the pot and bring to a simmer.
7. Reduce heat to low and let stew cook for 1 hour, or until the rabbit is tender.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Spanish Rabbit Stew with Saffron and Almonds
This hearty stew combines tender rabbit, aromatic saffron, and crunchy almonds for a flavorful and satisfying dish that’s perfect for a chilly evening. The subtle hint of orange zest adds a bright and citrusy note to the rich flavors.
Ingredients:
– 1 pound rabbit pieces (such as legs and thighs)
– 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
– 1/4 cup sliced almonds
– 1 tablespoon orange zest
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the rabbit pieces, then set aside.
3. Add the onion and garlic; cook until softened.
4. Add the chicken broth, wine (if using), saffron mixture, and browned rabbit. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Stir in almonds and orange zest. Season with salt and pepper to taste.
6. Serve hot, garnished with additional almonds and parsley if desired.
Cooking Time: 1 hour 15 minutes
Smoky Rabbit Stew with Chipotle and Sweet Corn
This hearty stew combines tender rabbit, smoky chipotle peppers, and sweet corn kernels for a bold and flavorful dish. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb rabbit meat (or substitute with beef or pork), cut into bite-sized pieces
– 2 chipotle peppers in adobo sauce, chopped
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the rabbit pieces and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Add the chipotle peppers, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
5. Add the browned rabbit back into the pot, along with the corn kernels. Stir to coat.
6. Bring the stew to a simmer and cook for 20-25 minutes or until the rabbit is tender.
Cooking Time: 25-30 minutes
Autumn Rabbit Stew with Butternut Squash and Sage
As the leaves turn golden, warm up to the comforting flavors of autumn with this hearty rabbit stew. Tender chunks of rabbit simmer in a rich broth infused with the sweetness of butternut squash and the earthy warmth of sage.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and tenderloins)
– 2 medium butternut squash, peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried sage
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the rabbit pieces and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and cook until softened, about 3 minutes.
4. Add the cubed squash, garlic, sage, and chicken broth. Season with salt and pepper to taste.
5. Bring the stew to a boil, then cover the pot and transfer it to the preheated oven. Simmer for 45-50 minutes or until the rabbit is tender and the squash is caramelized.
Cooking Time: 1 hour 15 minutes
Provencal Rabbit Stew with Herbes de Provence
This hearty stew combines tender rabbit pieces with the aromatic flavors of Provençal herbs, perfect for a cozy dinner. The combination of vegetables and herbs creates a rich and comforting dish that’s sure to please.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (carrots, zucchini, bell peppers)
– 1 teaspoon Herbes de Provence
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup white wine (optional)
– 1 cup rabbit broth or chicken broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the rabbit pieces, then set aside.
3. Add onion and garlic; cook until softened.
4. Add mixed vegetables, Herbes de Provence, salt, and pepper. Cook for 5 minutes.
5. Add browned rabbit, white wine (if using), and broth. Bring to a boil, then reduce heat and simmer for 1 hour or until the meat is tender.
Cooking Time: 1 hour
Country-Style Rabbit Stew with Dumplings
Warm up with this hearty, comforting stew that’s a staple of country cooking.
Ingredients:
– 1 rabbit (2 lbs), cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup water
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– Dumpling ingredients: 2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/4 cup vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add rabbit and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in flour to make a roux, cooking for 1 minute.
5. Gradually add broth, water, thyme, salt, and pepper. Bring to boil, then reduce heat to low.
6. Return rabbit to pot; simmer, covered, for 1 hour.
7. Meanwhile, prepare dumplings: Mix flour, baking powder, and salt. Add oil and mix until a dough forms. Drop by spoonfuls onto stew during last 15 minutes of cooking.
Cooking Time: 1 hour 15 minutes
Summary
Cozy up with a warm and hearty rabbit stew! This article features 18 delicious recipes to try, each with its own unique twist. From classic French flavors to spicy chorizo and smoky chipotle, there’s something for everyone. Whether you’re in the mood for creamy mushrooms or rustic potatoes and carrots, these recipes are sure to satisfy your cravings.
