In terms of technique, braising rabbit is a similar process to how you would approach braising chicken. Raw rabbit can be considered a specialty meat item, depending on where in the world you are situated, but you can find it in many locations through specialty butcher stores and meat distributors—especially if you are willing to look hard enough!
If you can’t find rabbit but still want to try the recipe, use chicken pieces or whole duck legs and it will turn out great.
This rich winter braised rabbit stew includes hearty vegetables, and goes perfectly when paired with toasted slices of crusty buttered bread and a glass of wine.
Winter Braised Rabbit Stew
In terms of technique, braising rabbit is a similar process to how you would approach braising chicken. Raw rabbit can be considered a specialty meat item, depending on where in the world you are situated, but you can find it in many locations through specialty butcher stores and meat distributors—especially if you are willing to look hard enough! If you can’t find rabbit but still want to try the recipe, use chicken pieces or whole duck legs and it will turn out great. This rich winter braised rabbit stew includes hearty vegetables, and goes perfectly when paired with toasted slices of crusty buttered bread and a glass of wine.
Ingredients
- 2 Tbsp olive oil
- 1 whole rabbit (cut into 8 pieces, or 6 rabbit leg & thigh sections)
- 1 tsp kosher salt
- 2 onions (medium dice)
- 2 stalks of celery (medium dice)
- 2 large carrots (peeled and cut medium dice)
- 4 cloves of garlic (finely minced)
- 1 sprig of fresh rosemary
- ½ tsp of freshly-ground black pepper
- 2 bay leaves
- 2 Tbsp tomato paste
- 1 fresh thyme sprig
- 2 Tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp Kosher salt (or more to taste)
- 1/8 tsp ground nutmeg
- ¼ tsp cumin
- ½ tsp cayenne pepper
- 5 cups of chicken stock (preferably homemade and gelatin-heavy)
- 4 Yukon Gold potatoes (cut into 1” cubes)
- ¼ cup red wine
- 1 cup of frozen green peas
- Crusty country-style loaf of fresh bread, lightly toasted and cut into slices.
- Salted butter (softened at room temperature, for spreading on the toasted bread.)
Instructions
- Preheat oven to 300F.
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- Pat the rabbit pieces dry with paper towels.
- Sprinkle the rabbit with some kosher salt.
- When oil is hot but before it is smoking, add the rabbit pieces and cook until lightly browned on both sides, or about 4 minutes per side.
- Remove the browned rabbit pieces from the Dutch oven using metal tongs, and allow the rabbit pieces to cool on a plate at room temperature.
- Lower the heat to medium-low, add the onions and garlic, and cook for about 10 minutes until the onions are softened and lightly golden.
- Add the celery and carrots and cook for an additional 10 minutes.
- Pour in a splash of water and stir to loosen any browned bits from the bottom of the pan.
- Add the tomato paste, rosemary sprig, fresh thyme, black pepper, bay leaves, Worcestershire sauce, smoked paprika, kosher salt, ground nutmeg, ground cumin, and cayenne pepper.
- Stir to evenly distribute the ingredients, and cook on medium-low heat for a few minutes.
- Add the chicken stock and rabbit pieces, making sure that the rabbit sections are covered in stock.
- Stir to combine.
- Bring the stock to a gentle simmer on the stove.
- Place the lid on the Dutch oven or heavy-bottomed pot, and carefully transfer to the preheated oven.
- *Be very careful here.
- Bake in the preheated oven for 3-4 hours, stirring a few times during cooking.
- After the rabbit is almost completely fork tender, add the Yukon Gold potatoes and cook until the potatoes are tender, or another 20-25 minutes.
- Once the rabbit is completely fork tender and the potatoes are entirely cooked through and soft, remove the stew from the oven.
- Stir in the frozen green peas and the red wine, and cook on low heat for an additional 15-20 minutes, or until the alcohol is fully cooked off.
- Remove the rosemary sprig, bay leaves, and thyme sprig.
- Taste, and adjust seasoning with additional salt and pepper, if desired.
- Serve hot, with a glass of red wine on the side, and toasted slices of buttered bread to dip into the stew as you eat.
Notes
- Like many stews, this dish tastes even better when gently reheated on the stove the next day.
- When I was growing up with my family in MA during the winter, after eating something like this, my parents would often take the hot leftover stew in the Dutch oven, and stick it in the snow outside with the lid to cool down. The next day for lunch, you would go outside and grab the Dutch oven and re-heat the contents on the stove. But be careful to avoid any wild animals from tampering with your stew overnight!