Rabbit Stew

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November 5, 2015

My father is a hunter and I had this memory of the stew my mom made with potatoes, vegetable and different herbs. It tastes even better the next day when veggies absorbed all the flavored juice.


1 Rabbit – cut to pieces

1 cup olive oil

2 bay leaves

8 black peppercorns

2 junniper berries

6 springs thyme

2 springs oregano

1 spring fresh rosemary

1 spring sage - 6 leaves

2 medium garlic cloves, peeled and diced

1 shallot, minced

1 cup white wine

5 tablespoons tomato sauce

10 small carrots, pilled

10 baby zucchini

10 baby

10 cipollini onions, mix of red & white ones

4 yukon gold potatoes, pilled and cut into 1” thick crescents

1 teaspoon sea salt

1 tablespoon extra virgin olive oil


1Heat a large sauté pan with 3 tablespoons olive oil. Add the shallot and cook until transparent, about 2 min. Combine with the rosemary, thyme, oregano, bay leaves, sage, whole black peppercorn and the juniper and cook for another minute then add the rabbit pieces. Mix well with herbs, cook for 5 min, then add the tomato juice and the white wine and cook for another 10 min. Add water to cover and with a wooden spoon stir up all the browned pieces from the bottom and the sides of the pan. Mix well and simmer for 45 min with lid on.

2Preheat the oven to 350 degrees.

3In a Dutch oven cooking pot 11” diameter, 4” deep combine the veggies and the rabbit with all herbs and juices. Mix 4 tablespoons olive oil with 1-teaspoon salt, ½ teaspoon freshly ground black pepper and 1 cup water. Add it to the pot. Cover with the lid and cook for 2 hours.


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