Rabbit Stew

Here’s one of my favourite recipes for Rabbit stew the perfect cosy dish on a cold wintery night.


1 whole rabbit

 2 tablespoons olive oil, divided use

 3 tablespoons butter, divided use

 2 tablespoons all-purpose flour

 2 large onions

 3 garlic cloves, minced

 3 cups vegetable broth

 1/2 cup red wine

1 can tomato paste

2 small potatoes

 2 carrots

 1/2 teaspoon dry sage

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper


  1. To start with I cut the rabbit into 5-6 smaller pieces, cutting off the legs, then removing the rib cage and dividing the saddle. I used a sharp butcher’s knife to cut the rabbit which made it easier.
  2. Then I heated olive oil over medium heat and fried the rabbit pieces until both sides were golden.
  3. I roughly chopped the onions and in a soup pot heat put 1 tablespoon of olive oil over medium heat. Then I added the chopped onion and garlic and cooked it for about 30 seconds.
  4. I then added 2 tablespoons of butter, once melted add the flour and stir in with the onions and garlic.
  5. Then added the vegetable broth, tomato paste, red wine (that’s just what I had at home but any wine or beer will work well), peeled and chopped potatoes, carrots, and any other vegetables that you want or that you prefer over the ones I put in and season with herbs, salt and pepper.
  6. Add the rabbit pieces and nestle them at the bottom of the pot.
  7. Bring to a boil and then cover and reduce to a simmer. Cook on low-medium heat for 1 hour 30 minutes.
  8. Stir the stew a few times and if the liquid reduces too rapidly add vegetable broth ½ a cup at a time, I prefer it to have more liquid so I include a fair bit of broth to keep that consistency.
  9. Remove the cover and add the last tablespoon of butter and stir until melted. Simmer for an additional 30 minutes until the liquid has reduced and thickened if you prefer that consistency for your stew. The meat is done when it flakes off the bone.
  10. Taste the stew, season where needed and enjoy.