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A picture of a Country-style Farmhouse Rabbit Stew served with mashed potatoes and red wine

Farmhouse Rabbit Stew

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
My country-style Farmhouse Rabbit Stew is a rich and warming casserole filled with classic flavours. If you like, ask your butcher to joint the rabbit for you.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Serves 4

Ingredients

  • 2 Tbsp olive oil
  • 4 large carrots sliced thickly
  • 3 large onions in wedges
  • 2 cloves garlic finely diced
  • 3 Tbsp plain flour
  • ca. 1.25 kg rabbit jointed into 8 pieces
  • 25 g butter
  • 100 g bacon cubed
  • 200 ml white wine
  • 400 g can of chopped tomatoes
  • 1 tsp Herbes de Provence
  • a sprig of rosemary
  • 3 bay leaves
  • sea salt and black pepper

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • SAUTÉ VEGETABLES: Heat the oven to 220°C / 425°F / Gas 7. Heat two tablespoons of the oil in a large frying pan and cook the onions and carrots gently for 10 minutes until beginning to soften. Add the garlic, cook for a minute longer, then remove from the heat and set aside.
  • BROWN RABBIT: Pat the rabbit pieces dry with a paper towel, season well with salt and pepper then dust with the flour. Melt the butter in a heavy-based casserole or dutch oven, add the rabbit and the bacon to the pan then brown the rabbit well on all sides. When the rabbit is well-browned remove from the pan and set aside.
  • ADD LIQUIDS: Pour the wine into the pan with 100ml water and use a wooden spoon to scrape up all the browned on flavour on the bottom of the pan. Stir through the tomatoes, herbs and bay leaves, bring to a simmer, then add the softened vegetables. Lay the rabbit pieces on top, nestling them in so that they are partially covered. Season well with sea salt and black pepper.
  • COOK: Cover the casserole with a tightly fitting lid, then cook in the preheated oven for 1 hour and 20 minutes. Check to see that the rabbit is coming away from the bone, then serve with creamy mashed potatoes.
    Note: Depending on the age of the rabbit and whether it is wild or farmed, you may need to cook it longer for optimal tenderness.

Notes

If you like, and have time, you can shred the rabbit meat from the bones and add the meat back to the stew before serving. This is a nice way to prepare it for a group dinner to avoid having any small bones in the stew.

Nutrition

Serving: 1bowl | Calories: 692kcal | Carbohydrates: 26g | Protein: 75g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 544mg | Potassium: 1875mg | Fiber: 5g | Sugar: 11g | Vitamin A: 10587IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 13mg