How to make a Basic Rabbit Stew

Is there anything better on a cold winter day then a bowl of hot stick to your ribs stew? In this case is a filling tasty rabbit stew.  We made a big enough pot that it made 8 big portions of stew.

This one is good hot the days its made and just as good reheated the next day!

Rabbit is an outstanding “other white meat” its a very lean and healthy protein source if you can buy it in the store or even better yet, if you can raise meat rabbits yourself.

In this case I was being very frugal indeed, as I was using up the “front” portion of the rabbit. I roasted off the neck and front bits (but not the front legs as they were used to make ” BBQ rabbit wings” 

Once it was cooked, I cooled it, saving all the broth and then pulled all the meat off the bones for this amazing stew. Rabbit does have a good amount of tiny bones so please take the time to do this carefully so that ideally  you don’t get any left in your meat.

Rabbit Stew Recipe (winter)

  • 2 med onions
  • 4 cloves of garlic
  • 4 med potato’s
  • 2 med carrots
  • 4 cups of diced green beans
  • 2 cups of corn
  • 8  to 10 cups of white broth (Veg or Chicken)
  • 3 to 4 cups of pre-cooked rabbit bits (approx. one full 3 to 4 pound rooster rabbit or 3 to 4 roasted rabbit necks/fronts roasted in the oven till tender)
  • Salt, Pepper and Seasoning salt.
  • Half a cup of cornstarch/mixed with water to thicken your stew at the end.

Then in a nice steel bottom pot add 2 tsp of fat or oil of your choice. cook your Diced onions and diced garlic in the oil till the onion is clear, at that point add your broth and your peeled, diced veggies. They will take about 30 to 40 minutes of cooking time

Once your potato’s, carrots and green beans are cooked to tender, then you can add your meat to the mix, check your seasonings here.. adjust your salt, pepper, and seasoning salt (if you do not want to use salt.. then add in your no salt veggie blend to taste) but please remember to add in a little pepper as well.

Now you might be wondering at some of the flavour choices here in regards to seasoning, and I would like to explain, often I add a little more kick or heat or spice to dishes.. we all want to try different things right.. but I will explain why I want with the ones I did here.  Rabbit is a lighter flavoured meat, a little more wild or gamey then chicken and I wanted that flavour to be in the stew..

After all if you bought your rabbit, it was on the pricey side and you are wanting to enjoy the taste of the rabbit right? this stew will stretch out your rabbit into lots of meals but still allow its natural flavour to come though.. so please do try this way once before adding more zip to it 🙂

At that point you can add your choice of the way to thicken the stew, I use Cornstarch and I used half a cup of it mixed with water to do mine.. however other people prefer arrow-root powder or some even use a bit of instant mashed potato to do the job..  how its done is very flexible. You will notice in the photo that there appears to be different kinds of beans in the stew, that is because in the summer, I was growing different kinds and harvested them all, prepped them and in some bags mixed them together for winter use.

You can use the same kind of green bean.. or like me, you can mix up the types if you want 🙂

Like most of my recipes you get the basics to work with and then they allow you to be a touch creative.

IF you do not have rabbit, this will make an excellent stew using leftover chicken or turkey pickings as well.

This entry was posted in rabbits, Soups and Stews and tagged , , , , , . Bookmark the permalink.

3 Responses to How to make a Basic Rabbit Stew

  1. Silveryew says:

    This sounds like a lovely warming dish. We had rabbit stew when we went to Malta and it was delicious!

  2. Linda says:

    This looks delicious. I haven’t cooked with rabbit yet, but I have eaten it when made by others.

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