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.
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.
- Cut up a rabbit or use rabbit legs and other cuts. Buy the rabbit in the supermarket or at your butcher.
- Prepare a simple marinade and marinate the rabbit for at least 15 minutes (or overnight).
- Coat the meat in flour and pan-fry.
- Boil the wine for the alcohol to evaporate.
- Cook the vegetables in a pot.
- Add the rabbit meat, wine, vegetable broth and cook until tender and delicious.
- Serve with your favorite side dish.
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.
Try these wonderful stew recipes too
- Braised Beef Stew with Fluffy Dumplings
- Ground Beef Cabbage Stew
- Beef Bourguignon
- Pork Stew with String Beans
- Chicken Stew with Dumplings
- Shrimp Stew with Potatoes and Chickpeas
METHOD
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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.
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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.
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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.
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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.
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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.
TipThe 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.
