If you like beef stew and you have rabbit meat available give this Hunters Rabbit Stew Recipe a try; it’s delicious. It is cooked slowly on the stove top, and because of the nature of stew recipes, you can cook the rabbit as long as needed to make it tender.
This makes this a great recipe for either wild or domestic rabbit meat. There is wine in the recipe, if you are not comfortable with that, omit the wine and add an extra cup of chicken broth.
I used some homemade blueberry wine I had on hand, and it was a great combination, any type of red wine should work fine. Treat yourself and give this on a try-it’s really good!
Hunters Rabbit Stew Recipe
Recipe Type: Main
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Hunters Rabbit Stew Recipe
Ingredients
Scale
- 3 pounds rabbit meat (cut into stew meat size pieces)
- 1 1/2 cups all-purpose flour (divided)
- 1/4 cup olive oil
- 3 tablespoons butter
- 1 cup celery (sliced)
- 2 cups baby carrots (sliced into 1-inch pieces)
- 2 medium onions (finely chopped)
- Salt and pepper to taste
- 3 bay leaves
- 6 cups of water
- 1 cup red wine
- 3 cups chicken broth
- 4 medium potatoes (cubed)
- 8-ounce package of fresh mushrooms (quartered and sautéed)
Instructions
- Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium-high heat.
- Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the leftover flour, mushrooms, and potatoes. Bring the mixture to a boil and then reduce the heat to a hot summer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until the rabbit is tender and vegetables are done.
- Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.
