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Rabbit Stew

Tender rabbit slow-simmered with carrots, parsnips, pearl onions, and mushrooms in a white wine and herb-infused broth, creating a comforting one-pot meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Soups and Stews
Cuisine: French-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole rabbit 3 to 4 pounds, cut into 8 to 10 pieces
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper divided
  • 1/2 cup all-purpose flour
  • 1 large yellow onion peeled and cut into 8 wedges
  • 3 medium carrots cut into 1-inch pieces
  • 2 medium parsnips cut into 1-inch pieces
  • 8 ounces pearl onions peeled and left whole
  • 8 ounces cremini mushrooms halved
  • 3 cloves garlic minced
  • 2 cups dry white wine
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Heavy-bottomed Dutch oven or large enameled cast-iron pot with lid
  • Sharp chef's knife for cutting meat and vegetables
  • Cutting board
  • Paper towels for patting meat dry
  • Large wooden spoon for stirring
  • Measuring cups and measuring spoons
  • Small bowl for mixing flour and seasonings
  • Instant-read meat thermometer (optional)

Method
 

  1. Pat rabbit pieces dry with paper towels to remove excess moisture.
  2. In a small bowl, whisk together flour, salt, and 1/4 teaspoon black pepper.
  3. Coat each rabbit piece in the flour mixture, shaking off excess.
  4. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering.
  5. Working in batches, brown rabbit pieces for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
  6. Add remaining 1 tablespoon olive oil to the pot, then sauté onion, carrots, and parsnips for 5 to 6 minutes until softened and translucent.
  7. Stir in minced garlic and tomato paste, and cook for 1 minute.
  8. Pour in white wine and scrape up brown bits, then add chicken stock, bay leaves, thyme, rosemary, and remaining black pepper.
  9. Return rabbit pieces to the pot, bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 45 minutes.
  10. Add pearl onions, mushrooms, and butter, then simmer uncovered for 30 to 40 minutes until rabbit is fork-tender and sauce thickens.
  11. Remove bay leaves, taste and adjust seasoning with salt and pepper, garnish with parsley, and serve hot.

Notes

Flavors improve when made a day ahead; refrigerate overnight and reheat gently before serving.