Rabbit Stew Recipe

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Rabbit Stew
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  1. How To Cook:
  2. 1. Combine the wine, olive oil, sliced onion, juniper berries, bay leaf, rosemary, 1/2 teaspoon of the salt and a few grindings of black pepper in a large bowl. Wash the rabbit under cold running water, pat it thoroughly dry with paper towels and place it in the bowl.
  3. 2. Turn the pieces about with a spoon until they are thoroughly coated with the marinade, cover the bowl and marinate the rabbit for at least 6 hours at room temperature, or 12 hours in the refrigerator. In either case, turn the pieces about in the marinade occasionally to keep them well moistened.
  4. 3. Drain the rabbit in a colander set over a bowl. Reserve the liquid, but discard the onion and herbs. Pat the pieces of rabbit completely dry with paper towels, then coat them with the flour, shaking each piece vigorously to remove the excess.
  5. 4. In a heavy 4- to 5-quart flameproof casserole, cook the bacon over moderate heat, stirring occasionally, until crisp and brown. With a slotted spoon, transfer the bacon to paper towels to drain.
  6. 5. Add the rabbit to the fat remaining in the casserole and brown it, turning the pieces with tongs and regulating the heat so that the rabbit colors quickly and evenly on all sides without burning. Transfer the browned rabbit from the casserole to a plate.
  7. 6. Pour off all but 2 tablespoons of fat from the casserole, add the shallots, celery and carrots, and cook for 5 minutes, or until the vegetables are soft but not brown.
  8. 7. Pour in the reserved marinade and the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the casserole. Add the thyme, parsley, bay leaves, teaspoon of salt and a few grindings of pepper, and return the rabbit and the bacon to the casserole.
  9. 8. Cover tightly and bake in the middle of the oven for 1 hour. Stir in the port and currant jelly, cover again, and bake for 30 minutes longer, or until the rabbit is tender but not falling apart. (If you are substituting small rabbits, they may cook much faster. Watch carefully that they do not overcook.) Taste for seasoning.
  10. 9. Serve the rabbit directly from the casserole. It may be accompanied by forcemeat balls.
  11. To Serve: 6 to 8
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.21 Kcal (1098 kJ)
Calories from fat 95.62 Kcal
% Daily Value*
Total Fat 10.62g 16%
Cholesterol 20.13mg 7%
Sodium 2724.36mg 114%
Potassium 514.61mg 11%
Total Carbs 30.1g 10%
Sugars 16.49g 66%
Dietary Fiber 2.85g 11%
Protein 10.71g 21%
Vitamin C 6.3mg 10%
Vitamin A 0.5mg 17%
Iron 0.6mg 3%
Calcium 123.4mg 12%
Amount Per 100 g
Calories 32.34 Kcal (135 kJ)
Calories from fat 11.79 Kcal
% Daily Value*
Total Fat 1.31g 16%
Cholesterol 2.48mg 7%
Sodium 336.02mg 114%
Potassium 63.47mg 11%
Total Carbs 3.71g 10%
Sugars 2.03g 66%
Dietary Fiber 0.35g 11%
Protein 1.32g 21%
Vitamin C 0.8mg 10%
Vitamin A 0.1mg 17%
Iron 0.1mg 3%
Calcium 15.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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