Best 6 Traditional Rabbit Stew Recipes

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Indulge in the delectable flavors of a traditional rabbit stew, a timeless dish deeply rooted in various cultures worldwide. This hearty and savory stew is crafted with tender rabbit meat, slowly braised in a rich and flavorful broth brimming with aromatic herbs, succulent vegetables, and a symphony of spices. Discover the authentic charm of this classic stew, passed down through generations, promising an unforgettable culinary experience.

Embark on a culinary journey with our curated collection of rabbit stew recipes, each offering a unique twist on this beloved dish. From the rustic simplicity of a French daube de lapin to the vibrant and spicy flavors of a Moroccan tagine, these recipes capture the essence of this versatile dish. Experience the warmth and comfort of a classic Hungarian rabbit stew, or savor the bold and zesty flavors of a Spanish conejo estofado. Whichever recipe you choose, you're sure to delight your taste buds with the irresistible allure of rabbit stew.

Check out the recipes below so you can choose the best recipe for yourself!

HASENPFEFFER (RABBIT STEW)



Hasenpfeffer (Rabbit Stew) image

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 4

Number Of Ingredients 17

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

RABBIT STEW



Rabbit Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

  • Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

MALTESE RABBIT STEW



Maltese Rabbit Stew image

This is a traditional Maltese dish.

Provided by Joely

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 4

Number Of Ingredients 14

¼ cup oil
1 (3 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
½ cup red wine
1 bay leaf
1 cube beef bouillon
¼ teaspoon ground nutmeg
2 tablespoons tomato paste
¼ teaspoon white sugar
salt and pepper to taste
4 large potatoes, peeled and quartered
2 carrots, chopped
½ cup peas

Steps:

  • Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

Nutrition Facts : Calories 924 calories, Carbohydrate 77.1 g, Cholesterol 183.2 mg, Fat 32.2 g, Fiber 10.9 g, Protein 74.5 g, SaturatedFat 7.7 g, Sodium 458.7 mg, Sugar 8.4 g

TRADITIONAL RABBIT STEW



Traditional Rabbit Stew image

Make and share this Traditional Rabbit Stew recipe from Food.com.

Provided by Fresh Churned Butter

Categories     Stew

Time 1h30m

Yield 5 8 cups, 16 serving(s)

Number Of Ingredients 14

1 lb rabbit meat
2 tablespoons butter
1/2 cup flour
4 carrots, diced
4 celery ribs, diced
2 potatoes, diced
1/2 onion, diced, very, very small
3 tablespoons garlic, minced
1/2 teaspoon rosemary
2 teaspoons oregano
2 teaspoons parsley
3 teaspoons salt
4 -7 cups cold water
1/2 cup hot water

Steps:

  • Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
  • Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
  • Stir in garlic. Cook together for 2 or more minutes.
  • Add floured rabbit meat, and fry until cooked.
  • Add cold water and diced vegetables.
  • Simmer at least 1 hour, or until vegetables are done.
  • Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
  • Boil 2 or more minutes until desired thickness is reached.

SLOW-COOKED RABBIT STEW



Slow-cooked rabbit stew image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

Steps:

  • Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
  • Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

OLD FASHION RABBIT STEW



Old Fashion Rabbit Stew image

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.

Provided by Baby Kato

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Chop rabbit into 12 pieces, discard the head and feet.
  • Chop the onion and garlic finely.
  • Slice and dice the bacon.
  • Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
  • Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
  • In the same pan, fry garlic, onion and the bouquet garni.
  • Add the bacon and allow to color lightly.
  • Pour off excess fat.
  • Return rabbit to pan and deglaze with the red wine.
  • Add 3 cups water, cover and cook for 1 hour 45 minutes.
  • Peel small onions and remove root ends.
  • Rinse well.
  • Cook the onions in water to cover, add sugar, butter, salt and pepper.
  • Cook until all water has evaporated and the sauce is caramelized.
  • (20 min) Peel and cut potatoes into narrow rectangles.
  • Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
  • Cook covered until tender.
  • Serve stew with caramelized onions and garnish with chopped chervil.

Tips:

  • Choose the right rabbit: Select a young rabbit with tender meat. If you're not sure how to tell the age of a rabbit, ask the butcher.
  • Brown the rabbit pieces well: This will help to develop flavor and color.
  • Use a good quality wine: The wine you use will contribute to the flavor of the stew, so choose one that you enjoy drinking.
  • Don't overcook the rabbit: Rabbit meat is delicate and can easily become tough if it's overcooked. Cook it just until it's tender.
  • Serve the stew with your favorite sides: Mashed potatoes, egg noodles, or rice are all good options.

Conclusion:

Rabbit stew is a classic dish that is enjoyed by people all over the world. It's a hearty and flavorful meal that is perfect for a cold winter night. With a little planning and effort, you can easily make a delicious rabbit stew at home. So next time you're looking for a new recipe to try, give rabbit stew a try. You won't be disappointed.

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