Braised Rabbit Stew

I picked up my first rabbit from a small farm stand outside Lyon, wrapped in brown paper and still faintly warm. The vendor told me to braise it low and slow, and I nodded like I knew what I was doing. That night, my kitchen filled with the smell of wine and thyme, and I realized I'd been missing out on something deeply satisfying.

I made this for a small dinner party once, and my friend Claire, who claimed she didnt eat game, went back for seconds. She said it tasted like something her grandmother would have made on a rainy Sunday. I didnt tell her it was my third attempt.

Ingredients

• Rabbit pieces: Lean and delicate, rabbit benefits from browning first to seal in moisture and add color to the braising liquid.
• Olive oil and butter: The combination gives you a higher smoke point and richer flavor than either fat alone.
• Onions, carrots, celery: This classic mirepoix base adds sweetness and body to the sauce as it breaks down.
• Garlic: Add it after the other vegetables so it doesnt burn and turn bitter.
• Dry white wine: Use something youd actually drink, it deglazes the pot and brings acidity to balance the richness.
• Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought works just fine here.
• Tomato paste: Just a spoonful deepens the color and adds a subtle umami backbone.
• Bay leaves, thyme, rosemary: These herbs infuse the braise with warmth and aroma without overpowering the delicate meat.
• Mushrooms: Stir them in during the last half hour so they stay tender but dont turn to mush.
• Fresh parsley: A handful of chopped parsley at the end brightens everything up.

Instructions

Season and dust the rabbit:

Pat the pieces dry, then season them generously with salt and pepper. If youre using flour, dust lightly and shake off the excess so it doesnt clump in the sauce.

Brown the meat:

Heat the oil and butter until shimmering, then brown the rabbit in batches without crowding the pot. Let each piece develop a golden crust before turning.

Soften the vegetables:

In the same pot, cook the onions, carrots, and celery until they start to soften and smell sweet. Add the garlic last and stir for just a minute.

Build the base:

Nestle the rabbit back in, stir in the tomato paste, and let it cook for a minute to lose its raw edge.

Deglaze with wine:

Pour in the white wine and scrape up all the browned bits stuck to the bottom. Let it bubble and reduce slightly.

Braise low and slow:

Add the stock and herbs, bring everything to a gentle simmer, then cover and lower the heat. Let it braise for about an hour until the meat is tender.

Finish with mushrooms:

Stir in the sliced mushrooms, leave the lid off, and cook for another 20 to 30 minutes until the sauce thickens and clings to the spoon.

Adjust and serve:

Fish out the bay leaves and woody herb stems, taste for seasoning, and finish with a sprinkle of fresh parsley.

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The first time I served this, I put it in the center of the table still in the Dutch oven, and everyone leaned in at once. There was a moment of quiet before anyone spoke, just the sound of spoons scraping the pot. Thats when I knew it worked.

What to Serve It With

This stew begs for something to soak up the sauce. I like crusty bread torn into pieces, but creamy mashed potatoes or buttered egg noodles work beautifully too. A simple green salad on the side keeps things balanced.

Making It Your Own

If you cant find rabbit, chicken thighs are a solid stand-in, just adjust the braising time since theyll cook faster. For a richer finish, stir in a splash of cream right before serving. Some people add olives or capers for a briny kick, and I wont stop you.

A Few Last Thoughts

This is the kind of dish that gets better if you make it a day ahead and let the flavors settle overnight. Reheat it gently on the stove, adding a splash of stock if it looks dry. The meat will be even more tender, and youll have one less thing to worry about when people arrive.

• Use a heavy pot with a tight lid to keep the heat even and the moisture in.
• Taste the sauce before serving and dont be shy with the salt, it makes everything sing.
• Save any leftovers for lunch the next day, theyre somehow even better.

Save

This stew has become one of those recipes I turn to when I want to slow down and remember why I love cooking. I hope it does the same for you.

Common Recipe Questions

→ What cut of rabbit is best for braising?

Using a whole rabbit cut into serving pieces ensures even cooking, with bone-in cuts adding more flavor and tenderness during braising.

→ Can I substitute other meats for rabbit in this dish?

Chicken thighs make a suitable substitute, providing similar texture and flavor when cooked slowly with the aromatic vegetables and herbs.

→ How do the herbs influence the flavor of the stew?

Thyme, rosemary, and bay leaves infuse the dish with earthy and aromatic notes that deepen the richness of the braising liquid.

→ What is the purpose of browning the meat before braising?

Browning develops a caramelized crust on the meat, enhancing flavor and adding complexity to the final sauce.

→ How can I adjust the sauce if it’s too thin after cooking?

Simmer uncovered to reduce the liquid, or stir in a bit of flour or cornstarch slurry carefully to thicken the sauce to your preference.

→ What side dishes complement this braised rabbit preparation?

Crusty bread, mashed potatoes, or buttered noodles work wonderfully to soak up the flavorful sauce and balance the dish.