Rabbit Stew Recipe

Name: Rabbit Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; Salt and freshly ground black pepper; 2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes; 8 tablespoons butter, divided; 3 cups port or red wine, divided; 4 cups chicken or vegetable stock; 1/2 tablespoon minced fresh thyme leaves; 2 tablespoons minced garlic; 3 bay leaves; 1 large onion, halved and quartered; 4 carrots, peeled and cut in 1/2 inch semi-circles; 4 celery ribs, cut in 1/2-inch lengths; 1 1/2 pounds sweet potatoes, diced; 2 tablespoons minced fresh rosemary leaves; 1 cup diced tomatoes; Generous pinch ground nutmeg

Servings: persons

1 cup all-purpose flour
Salt and freshly ground black pepper
2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes
8 tablespoons butter, divided
3 cups port or red wine, divided
4 cups chicken or vegetable stock
1/2 tablespoon minced fresh thyme leaves
2 tablespoons minced garlic
3 bay leaves
1 large onion, halved and quartered
4 carrots, peeled and cut in 1/2 inch semi-circles
4 celery ribs, cut in 1/2-inch lengths
1 1/2 pounds sweet potatoes, diced
2 tablespoons minced fresh rosemary leaves
1 cup diced tomatoes
Generous pinch ground nutmeg

1
In a large bowl, combine the flour and salt and pepper, to taste.
2
Add the rabbit, coating it well with the seasoned flour.
3
Heat a large saucepan over medium-high heat and add 4 tablespoons of butter.
4
Remove the rabbit from flour, tapping off the excess and add to preheated pan.
5
Saute the rabbit until browned.
6
After browning, pour in 2 cups of port and deglaze the pan.
7
Remove rabbit to a plate and set aside.
8
Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary.
9
Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally.
10
Deglaze with remaining 1 cup of port, and then add tomatoes.
11
Return the cooked rabbit to the pan along with a generous pinch of nutmeg.
12
Simmer until the desired stew thickness is reached, about 10 to 15 minutes.
13
Season with salt and pepper, to taste.
14
Transfer to a serving bowl and serve.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, Salt and freshly ground black pepper, 2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes, 8 tablespoons butter, divided, and more.

Yes, Rabbit Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions