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Rabbit Stew Recipe

User Rating 4 Star Rating (1 Review)


Rabbit Stew Recipe
Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.


  • 1 rabbit, about 3 pounds, cut up
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 1 cup chopped celery
  • 2 medium onions, thinly sliced
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt
  • dash pepper
  • 1 bay leaf
  • 4 cups water
  • 4 cups dry red wine
  • 2 cups diced carrots
  • 4 medium potatoes, peeled and diced
  • 4 ounces sliced mushrooms, sauteed
  • 1/4 cup all-purpose flour
  • 1/3 cup water


Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.

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User Reviews

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 4 out of 5
excellent base but needs spice, Member ladykam

Base/standard recipe very nice but we found it a little bland spice wise. I added 7 springs of thyme, lynden flower, rosemary, ground up fresh white pepper with coriander seeds and added it. Gives it a nice kick, to an otherwise very bland base stew

94 out of 103 people found this helpful.

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