Rabbit stew is a succulent main course that can be prepared at any time of the year.
After a period of mild weather, the cold is arriving, and I feel like cooking more elaborate and nutritious dishes 🙂
Rabbit stew is one of these, but it is simple to prepare.
I often make it, and each time it tastes better 😀
There are many versions: some add potatoes, others tomatoes, and some cook it plain.
In my version, I add both potatoes and tomatoes to make it even more flavorful.
I also added bay leaves, but if you don’t have them, you can use sage, rosemary, or other herbs of your choice.
Instead of water, you can use vegetable broth.
Here in Liguria, rabbit is used in many delicious dishes, so besides this recipe, I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rabbit Stew
- 2.2 lbs rabbit in pieces
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 clove garlic
- 18 oz cherry tomatoes
- 12 new potatoes
- 1 glass white wine
- to taste water
- to taste extra virgin olive oil
- to taste salt
- 3 leaves bay
Tools
- 1 Pan
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Steps for Rabbit Stew
Clean, chop the vegetables: onion, carrot, celery with garlic, and place them in a large pan with a drizzle of oil.
Turn on the heat and let cook for about 5 minutes.
Add the rabbit pieces previously washed well under cold tap water with water, bay leaves, and cover with a lid.
After a few minutes, deglaze with white wine and cook for 50 minutes, stirring often with a wooden spoon.
Add hot water if necessary.
Pour in the chopped tomatoes, peeled new potatoes, and continue cooking for another 40 minutes.
Before turning off, salt to taste and serve immediately hot.
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