20 Hearty Rabbit Stew Recipes Flavorful and Comforting

Are you looking for a comforting and flavorful meal that’s perfect for a chilly evening? Look no further than a delicious rabbit stew! With its tender and juicy meat, rich broth, and variety of aromatics, this dish is sure to become a new favorite. In this article, we’ll explore the world of rabbit stews by sharing 20 mouthwatering recipes from around the globe.

From classic French-inspired dishes to spicy Southwestern flavors, our roundup includes something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to inspire and delight. So grab your apron, gather some ingredients, and get ready to cozy up with a warm and comforting bowl of rabbit stew!

**Coming soon: 20 Hearty Rabbit Stew Recipes Flavorful and Comforting**

Classic French Rabbit Stew with Red Wine

Savor the rich flavors of this traditional French stew, perfect for a cozy dinner or special occasion.

Ingredients:

– 1 rabbit (about 2 lbs), cut into 8 pieces (4 legs, 2 thighs, 2 shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Merlot work well)
– 1 cup chicken broth
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Add rabbit pieces; cook until browned on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onion, garlic, and carrot; cook until onion is translucent, about 3-4 minutes.
3. Add red wine, chicken broth, tomato paste, and bay leaf. Stir to combine.
4. Return rabbit to the pot, cover with a lid, and transfer to the oven.
5. Braise for 1 hour and 15 minutes or until rabbit is tender.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

Cooking Time: 1 hour and 15 minutes

Spicy Rabbit Stew with Chorizo and Paprika

This hearty stew combines tender rabbit meat with spicy chorizo and smoky paprika, perfect for a cozy night in. This rich and flavorful dish is sure to become a new favorite.

Ingredients:

– 1 lb rabbit meat (thighs and legs), cut into bite-sized pieces
– 2 slices of chorizo, diced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of rabbit broth or chicken broth
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chorizo and cook until browned, about 3-4 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the rabbit meat, smoked paprika, cumin, and cayenne pepper; cook for 1 minute.
5. Add the diced tomatoes and broth; bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the rabbit is tender.
6. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Slow-Cooked Rabbit Stew with Root Vegetables

This slow-cooked rabbit stew is a comforting and flavorful dish perfect for a chilly evening. The tender rabbit and sweet root vegetables are simmered together in a rich broth, making it a satisfying meal for the whole family.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 medium-sized carrots, peeled and chopped
– 2 medium-sized potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup vegetable broth
– 1/4 cup red wine (optional)
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh thyme leaves for garnish

Instructions:

1. Season the rabbit pieces with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Brown the rabbit on all sides, then set aside.
3. Add more oil if needed, then sauté the chopped onion until softened. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots and potatoes, cooking for about 5 minutes or until they start to soften.
5. Pour in the vegetable broth, red wine (if using), and tomato paste. Stir well to combine.
6. Return the browned rabbit to the pot, cover, and transfer to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.

Serve: Garnish with fresh thyme leaves and enjoy with crusty bread or over mashed potatoes.

Creamy Rabbit Stew with Mushrooms and Thyme

This hearty stew is a perfect comfort food for a cold evening, featuring tender rabbit pieces cooked in a rich and creamy sauce with earthy mushrooms and fragrant thyme.

Ingredients:

– 1 lb rabbit pieces (such as thighs and legs)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup chicken broth
– 2 sprigs fresh thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add rabbit pieces and cook until browned on all sides, about 5 minutes.
3. Remove the rabbit from the skillet and set aside. Add mushrooms, onion, and garlic to the skillet; cook until the vegetables are tender, about 5-7 minutes.
4. In a separate bowl, whisk together heavy cream and chicken broth. Pour the mixture over the rabbit in the skillet, scraping up any browned bits.
5. Return the rabbit pieces to the skillet, cover with thyme sprigs, and transfer to the preheated oven. Braise for 20-25 minutes or until the rabbit is tender and falling apart.

Cooking Time: 30-35 minutes

Herb-Infused Rabbit Stew with Rosemary and Sage

This hearty stew is a perfect blend of flavors, showcasing the rich taste of rabbit paired with the earthy notes of rosemary and sage. A comforting and rustic dish for any occasion.

Ingredients:

– 1 pound rabbit pieces (legs, thighs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 sprig fresh sage, chopped
– 1 cup chicken broth
– 1/2 cup red wine (optional)
– Salt and pepper to taste

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown rabbit pieces for 5 minutes, then remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add rosemary, sage, chicken broth, and red wine (if using); stir to combine.
5. Return rabbit to the pot; cover and simmer for 1 hour or until tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 1 hour

Mediterranean Rabbit Stew with Olives and Tomatoes

Experience the bold flavors of the Mediterranean in this hearty rabbit stew, infused with the savory taste of olives and the richness of tomatoes. This recipe is perfect for a cozy dinner or special occasion.

Ingredients:

– 1 rabbit, cut into bite-sized pieces (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rabbit pieces, sliced olives, diced tomatoes, oregano, salt, and pepper. Stir to combine.
5. Cover the pot and simmer over low heat for 1 hour, or until the rabbit is tender.

Cooking Time: 1 hour

Rabbit Stew with White Beans and Smoked Bacon

This hearty stew combines the tender flavors of rabbit with creamy white beans and smoky bacon, perfect for a cozy dinner.

Ingredients:

– 1 lb rabbit meat (cut into bite-sized pieces)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried white beans (such as cannellini or navy beans)
– 6 slices smoked bacon, diced
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, cook the chopped onion over medium heat until softened.
3. Add the minced garlic and cook for an additional minute.
4. Add the rabbit pieces, white beans, diced bacon, thyme, salt, and pepper. Stir to combine.
5. Pour in the chicken broth, making sure that all ingredients are covered.
6. Transfer the pot to the preheated oven and braise for 2-3 hours or until the rabbit is tender.
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 2-3 hours

Rustic Rabbit Stew with Carrots and Potatoes

This hearty stew is a perfect comfort food for a cold winter’s night. The tender rabbit, carrots, and potatoes are slow-cooked in a rich broth to create a flavorful and satisfying meal.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 medium-sized carrots, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 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 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 chopped onion and minced garlic to the pot and cook until the onion is translucent.
5. Add the carrots, potatoes, chicken broth, thyme, salt, and pepper to the pot.
6. Return the rabbit pieces to the pot and bring the stew to a simmer.
7. Reduce heat to low and let cook for 1 hour or until the meat is tender.

Cooking Time: 1 hour

Rabbit Stew with Barley and Leeks

This classic stew is a great way to showcase the tender flavor of rabbit, paired with the nutty taste of barley and the sweet subtlety of leeks. Perfect for a cold winter’s night, this recipe is easy to make and serves 4-6 people.

Ingredients:

– 1 lb rabbit pieces (thighs, legs, and shoulders)
– 2 medium leeks, cleaned and sliced
– 1 cup pearl barley
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the rabbit pieces in a little oil.
3. Add sliced leeks, carrots, celery, onion, and garlic; cook until vegetables are tender.
4. Add barley, thyme, salt, and pepper; stir well.
5. Pour in chicken broth; bring to a boil, then cover and transfer to oven.
6. Simmer for 1 hour and 30 minutes or until rabbit is cooked through.

Rabbit Stew with Cider and Apples

This hearty stew is a perfect autumnal treat that combines the tender flavors of rabbit with the sweetness of apples and the tanginess of cider. A delightful twist on traditional rabbit stews, this recipe is sure to become a new favorite.

Ingredients:

– 1 pound rabbit meat (cut into bite-sized pieces)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup apple cider
– 1/2 cup diced apples (such as Granny Smith or Golden Delicious)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons 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 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 apple cider, add the diced apples, thyme, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rabbit is tender.

Cooking Time: 45-50 minutes

Rabbit Stew with Wild Mushrooms and Garlic

Savor the rich flavors of this hearty rabbit stew, elevated by the earthy tones of wild mushrooms and the pungency of garlic. This comforting dish is perfect for a chilly evening or a rustic dinner gathering.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 1 onion, chopped
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 cup rabbit broth or chicken broth
– 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 garlic and sauté until fragrant, about 30 seconds.
3. Add the rabbit pieces and cook until browned, about 5 minutes.
4. Add the mushrooms, onion, carrot, and celery, and cook until the vegetables are tender, about 10 minutes.
5. Pour in the broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the rabbit is tender.

Cooking Time: 45-50 minutes

Rabbit Stew with Red Cabbage and Juniper Berries

This hearty stew combines the tender flavor of rabbit with the sweetness of red cabbage and the earthy taste of juniper berries. Perfect for a cozy dinner on a cold winter’s night.

Ingredients:

– 1 pound rabbit meat, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large red cabbage, shredded
– 1 cup juniper berries
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups rabbit broth or chicken broth

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 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 shredded cabbage, juniper berries, thyme, salt, and pepper. Stir to combine.
6. Pour in the broth and bring to a boil.
7. Reduce heat to low and simmer for 1 hour, or until the rabbit is tender.

Cooking Time: 1 hour

Rabbit Stew with Butternut Squash and Sage

This hearty stew is a perfect blend of flavors, combining tender rabbit pieces with the sweetness of butternut squash and the earthiness of sage. Serve with crusty bread for a cozy dinner.

Ingredients:

– 1 pound rabbit pieces (legs, thighs, and shoulder)
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium butternut squash, peeled and cubed
– 4 sage leaves, chopped
– 1 cup chicken broth
– 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, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
4. Add the butternut squash and sage leaves to the pot; cook for an additional 2 minutes.
5. Pour in the chicken broth and stir to combine.
6. Return the rabbit pieces to the pot and season with salt and pepper.
7. Bring the stew to a simmer, then reduce heat to low and cook until the rabbit is tender, about 1 hour.

Cooking Time: 1 hour 15 minutes

Rabbit Stew with Peas and Pearl Onions

This hearty stew is a classic British comfort food dish that’s perfect for a chilly evening. Tender rabbit, sweet peas, and caramelized pearl onions come together in a rich and flavorful broth.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh or frozen peas
– 1 cup chicken broth
– 1/4 cup dry white wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 6-8 pearl onions, peeled

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces, then set aside.
2. Add more oil if needed, then sauté the onion and garlic until softened.
3. Add the peas, broth, wine (if using), thyme, salt, and pepper. Stir to combine.
4. Return the rabbit to the pot, cover, and simmer for 1-1/2 hours or until the meat is tender.
5. About 30 minutes before serving, add the pearl onions and continue to cook until they’re caramelized.

Cooking Time: 1 hour 45 minutes

Rabbit Stew with Fennel and Orange Zest

This hearty stew showcases the tender flavor of rabbit, elevated by the anise-like sweetness of fennel and the brightness of orange zest. A perfect comfort food for a chilly evening.

Ingredients:

– 1 lb rabbit pieces (legs, thighs, and back)
– 2 medium fennel bulbs, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 cup chicken broth
– 1 orange, zested
– 1 tsp dried thyme
– 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 fennel, garlic, and thyme; cook until fennel is tender (about 10 minutes).
4. Add chicken broth, browned rabbit, and orange zest. Season with salt and pepper to taste.
5. Bring to a simmer, then reduce heat to low and cook for 30-40 minutes or until rabbit is tender.

Cooking Time: 45-50 minutes

Rabbit Stew with Dijon Mustard and Cream

This hearty stew is a perfect blend of flavors, combining the tenderness of rabbit with the tanginess of Dijon mustard and richness of cream. A comforting and satisfying meal for any occasion.

Ingredients:
– 1 pound rabbit meat (cut into bite-sized pieces)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/4 cup Dijon mustard
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rabbit meat, mixed vegetables, Dijon mustard, salt, and pepper. Stir to combine.
5. Pour in the heavy cream and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the rabbit is tender.

Cooking Time: 25-30 minutes

Rabbit Stew with Green Beans and Tomatoes

A hearty and flavorful stew that combines the tender meat of rabbit with crisp green beans and juicy tomatoes. This dish is perfect for a cozy night in or a special occasion.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup green beans, trimmed
– 2 cups diced tomatoes
– 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 garlic and rabbit pieces; cook until browned on all sides, about 7-8 minutes.
4. Add the green beans, diced tomatoes, thyme, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 30-40 minutes or until the rabbit is tender.

Cooking Time: 1 hour 10 minutes

Rabbit Stew with Sweet Potatoes and Kale

Rabbit Stew with Sweet Potatoes and Kale Recipe: A hearty and flavorful stew that combines tender rabbit meat with sweet potatoes and nutritious kale, perfect for a cozy dinner or special occasion.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and shoulders)
– 2 medium sweet potatoes, peeled and cubed
– 2 cups chopped kale leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic, thyme, rabbit pieces, sweet potatoes, and kale. Season with salt and pepper to taste.
5. Pour in enough chicken broth to cover the ingredients (about 2 cups).
6. Cover the pot and transfer it to the preheated oven.
7. Braise for 1 hour, then reduce heat to 300°F (150°C) and continue cooking for an additional 30 minutes or until the rabbit is tender.

Cooking Time: Approximately 1 hour and 30 minutes.

Rabbit Stew with Red Wine and Chocolate

This rabbit stew is a unique twist on traditional game meats, combining the tender flavor of rabbit with the boldness of red wine and the richness of dark chocolate. The result is a complex and satisfying dish perfect for a special occasion.

Ingredients:

– 1 pound rabbit pieces (thighs, legs, and back)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Salt and pepper to taste

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; brown on all sides, about 5-7 minutes.
4. Add the red wine, chicken broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1 1/2 hours or until the rabbit is tender.
6. Stir in the dark chocolate chips; continue to simmer for an additional 10-15 minutes or until the sauce has thickened slightly.

Cooking Time: 2 hours 15 minutes

Rabbit Stew with Lentils and Caramelized Onions

This hearty stew combines the tender flavors of rabbit with the comforting warmth of lentils and sweet caramelized onions. Perfect for a cozy evening meal.

Ingredients:

– 1 lb rabbit pieces (thighs, legs, and back)
– 1 cup brown or green lentils, rinsed and drained
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 cup chicken broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, cook the rabbit pieces in a little oil until browned on all sides.
3. Add the sliced onions, minced garlic, carrot, and celery. Cook until the vegetables are caramelized, stirring occasionally.
4. Add the lentils, chicken broth, red wine (if using), salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 1 hour and 15 minutes or until the rabbit is tender and the lentils are cooked.
6. Garnish with chopped parsley, if desired.

Cooking Time: 1 hour and 15 minutes

Summary

Get ready to warm up with these 20 hearty rabbit stew recipes! From classic French-inspired dishes to spicy twists and comforting, slow-cooked concoctions, there’s something for every taste. Try pairing tender rabbit with red wine and thyme in our Classic French Rabbit Stew, or add a kick with chorizo and paprika in our Spicy Rabbit Stew. With a range of flavors from creamy mushrooms to rustic root vegetables, these stews are sure to become new favorites.