Rabbit Stew

  • Level: Intermediate
  • Yield: 6 servings
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Cook: 2 hr 20 min


3 pounds rabbit, cut into stew-sized pieces

1 1/2 cups all-purpose flour

1/4 cup grapeseed oil

3 tablespoons butter

1 cup celery, diced

2 cups diced carrots

2 onions, finely diced


Freshly ground black pepper

3 bay leaves

6 cups water

4 cups red wine

4 medium-sized potatoes, diced

1/2 cup sliced sauteed mushrooms


  1. Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
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11 Reviews


Yum! I'm always looking for good rabbit recipes, as I raise my own. I've made this recipe twice. The first time was as written, and it was delectable. Served it over wide Amish-style noodles. The second time I threw in a few tablespoons of tomato paste and used beef stock for some of the water. When I got to the point where it would simmer for two hours, I put the whole mess into my slow-cooker and let it go on Low for 6 hours. I added the potatoes and flour slurry at that point and let it go another hour. The meat fell off the bones (which were then a bit of a challenge to pick out) and the whole thing was wonderful! Thanks, Robert!

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