Rabbit Stew Recipe

Rabbit Stew Recipe
1 rabbit, cut into pieces1. In a large pot or Dutch oven, heat oil over medium-high heat.
2 tablespoons vegetable oil2. Add rabbit pieces and cook until browned on all sides, about 5 minutes.
1 large onion, chopped3. Remove rabbit from pot and set aside.
2 garlic cloves, minced4. Add onion and garlic to pot and cook until softened, about 5 minutes.
2 carrots, peeled and sliced5. Add carrots, celery, and potatoes to pot and cook for 5 minutes.
2 celery stalks, sliced6. Stir in tomato paste and cook for 1 minute.
2 potatoes, peeled and cubed7. Add chicken broth, bay leaves, thyme, and rosemary to pot.
2 tablespoons tomato paste8. Return rabbit to pot and bring to a boil.
4 cups chicken broth9. Reduce heat to low and simmer, covered, for 1 hour.
2 bay leaves10. Add peas and cook for 10 minutes.
1 teaspoon dried thyme11. Season with salt and pepper to taste.
1 teaspoon dried rosemary12. Serve hot and enjoy!
1 cup frozen peas13. Optional: Garnish with chopped parsley before serving.
Salt and pepper to taste


  • If you’re using a wild rabbit, be sure to soak it in salt water overnight before cooking to help remove any gamey taste.
  • If you don’t have chicken broth on hand, you can use beef broth or vegetable broth instead.
  • If you prefer a thicker stew, you can add a tablespoon of flour to the pot after browning the rabbit to help thicken the broth.

Enjoy your delicious US-style Rabbit Stew!


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