Braised Rabbit Stew (Printable)

Tender rabbit slowly cooked with aromatic vegetables and herbs in a savory sauce.

# What You'll Need:

→ Rabbit

01 - 1 whole rabbit (2.5 lbs), cut into serving pieces
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp all-purpose flour (optional, for dusting)

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 2 medium onions, finely chopped
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced
09 - 3 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 2 cups chicken or vegetable stock
12 - 2 tbsp tomato paste

→ Aromatics & Herbs

13 - 2 bay leaves
14 - 3 sprigs fresh thyme or 1 tsp dried thyme
15 - 1 sprig fresh rosemary

→ Finishing

16 - 1 cup cremini or button mushrooms, sliced
17 - 1 tbsp chopped fresh parsley (for garnish)

# How to Make It:

01 - Season rabbit pieces with salt and pepper. Lightly dust with flour if using, removing any excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown rabbit in batches until golden on all sides, then remove and set aside.
03 - Add onions, carrots, and celery to the same pot. Cook for 5 to 7 minutes until softened, then stir in garlic and cook for 1 additional minute.
04 - Return rabbit pieces to the pot. Stir in tomato paste and cook for 1 minute.
05 - Pour in white wine, scraping the bottom to loosen browned bits. Simmer for 2 to 3 minutes until slightly reduced.
06 - Add stock, bay leaves, thyme, and rosemary. Bring to a simmer, then cover and reduce heat to low. Braise gently for 60 minutes.
07 - Stir in sliced mushrooms and cook uncovered for an additional 20 to 30 minutes until rabbit is tender and sauce thickened.
08 - Remove bay leaves and herb stems, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.

# Expert Hacks:

01 -
  • The meat becomes so tender it practically falls off the bone after a slow braise.
  • The sauce builds layers of flavor from the wine, stock, and drippings in a way that feels effortless.
  • Its a one-pot dish that looks impressive but doesnt demand constant attention.
02 -
  • Dont skip browning the rabbit, thats where most of the flavor in the sauce comes from.
  • If the sauce looks too thin after braising, simmer it uncovered for the last stretch to concentrate the flavors.
03 -
  • Let the rabbit come to room temperature before browning so it cooks evenly.
  • If the sauce tastes flat, a small squeeze of lemon juice at the end will wake it up without making it sour.

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