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Rabbit Stew
A pot filled with deliciousness

Rabbit Stew

Rabbit Stew is a beautiful family meal recipe. Thanks to the slow cooking method, the meat is juicy and tender, while the sauce is luxurious and flavorful.

Rabbit Stew
Braised rabbit has an extraordinary place in my (Maja’s heart). When Jernej and I started dating eleven years ago, I courageously decided to cook something delicious for him. Something that he will remember and would be, in my eyes, extravagant and memorable. So I went into a local store where I found a package of fresh rabbit meat. “Hm, I have never eaten rabbit meat before,” is what I said to myself, and I placed it in my basket. At that moment, I had no idea that my future mother-in-law would be a master when cooking rabbit stew. I followed a simple recipe from Jamie Oliver, which turned out to be okay, but the sauce mysteriously disappeared somewhere mid cooking :) Jernej loved it (thanks, love), and it gave me the confidence to get out of my comfort zone and try new things.

A beautiful Rabbit Stew for colder days

What does rabbit taste like? You are probably asking that question if you haven't tried it before. Which I think is pretty common. In reality, rabbit meat is pretty healthy. In Slovenia, they even recommend serving cooked rabbit meat to babies when they start eating solids. There are two reasons for that. First, rabbit meat isn't massively bred, so the breeders usually don't use any antibiotics. And second, which also answers the first question. The flavor. 

Rabbit flavor is very subtle, and it is super similar to white chicken meat. When cooked right, it's juicy, tender, and very delicious. Thanks to its subtle flavor, we can get creative with the sauce. In this case, we made a simple Mediterranean sauce with capers, olives, and herbs. A rich sauce that creates a beautiful harmony. 

Kids and adults love this stew. And, you can quickly freeze it or store it in the fridge for later.

Rabbit Stew

Rabbit Stew

How to make a simple Rabbit Stew at home

The preparation of this easy Rabbit stew is simple; it's almost the same as making chicken stew with dumplings. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.

  1. Cut up a rabbit or use rabbit legs and other cuts. Buy the rabbit in the supermarket or at your butcher.
  2. Prepare a simple marinade and marinate the rabbit for at least 15 minutes (or overnight).
  3. Coat the meat in flour and pan-fry.
  4. Boil the wine for the alcohol to evaporate.
  5. Cook the vegetables in a pot.
  6. Add the rabbit meat, wine, vegetable broth and cook until tender and delicious.
  7. Serve with your favorite side dish.

Rabbit Stew cut into pieces

Rabbit Stew marinade

coating the rabbit in flour

pan frying the rabbit

vegetables for the Rabbit Stew

adding vegetable stock to Rabbit Stew

What to serve with your homemade Rabbit Stew

Serve the Rabbit Stew with your favorite side. We love one of these:

Storing and freezing

There are two ways to store this delicious Rabbit Stew.

Keep the chilled homemade Rabbit Stew, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot.

Feel free to freeze the Rabbit Stew too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

Rabbit Stew

Mediterranean Rabbit Stew

Try these wonderful stew recipes too


Lets get cooking!

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  • season the meat

    Cut up a rabbit or use rabbit legs and other cuts. Place in a large bowl. Season with salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub the seasoning into the meat and set aside for 15 minutes (or place in the fridge overnight) to marinate.

  • pan-fry the meat

    Sprinkle all-purpose flour over a baking sheet. Coat the meat in the flour, discarding the rest. Place a large skillet over high heat. Add four tablespoons of olive oil. Pan-fry the meat in two alternations, making sure that the meat doesn't overcrowd the pan. Cook for 3- 4 minutes per side, or until it's beautifully golden-brown. Transfer to a plate. Discard the oil and place the same skillet back on the high heat. Save the herbs from the marinating for later use.

  • boil the wine

    Add the white wine to the same skillet, and using a spoon, stir well in the bottom of the pan, to scrape out those delicious pan-frying flavors. Bring the wine to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate. Transfer to a small bowl and set aside until needed.

  • cook the vegetables

    Place a Cast Iron Dutch Oven over medium-low heat. Peel the celery, carrots, and onion and cut them into larger chunks. Add butter to the pot along with the prepared vegetables. Cook for 5 minutes, stirring occasionally. Add the all-purpose flour and tomato paste. Stir and cook for 3 - 4 minutes for the flour to cook.

  • cook the stew

    Add the dried porcini, olives, capers, and herbs (thyme, sage, parsley, and bay leaf) to a pot. Gradually pour in the vegetable broth (or water) and white wine, stirring continuously for the flour to incorporate into the liquid. Add the pan-fried meat, saved herbs from the marinade, and bring to a boil. Then lower the heat, cover with a lid, and cook over low heat for 1 hour. Remove the lid, add the prunes and cook uncovered for another 30 - 40 minutes, or until the meat is tender and juicy.

    The stew shouldn't boil, or the meat will become hard and dry.
  • serve

    Remove the stew from the heat. Season with salt and pepper and sprinkle with diced parsley. Divide between six plates and serve with your favorite side dish.


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