No ImageRabbit Stew with Mushrooms

Did you make it? Rate it!

  1. Jake

    The stew came out pretty good, the family enjoyed it. 1.5 lbs of mushrooms is a lot btw, more than what is pictured, so you can go lighter on them if need be. If presentation is something you’re worried about, this isn’t the most beautiful stew (you could probably substitute the parsnips for carrots or something like that to add color). Also, I simmered the stew with a lid on, and it worked just fine. The entire thing, with cutting up the rabbit took me closer to 2.5 hours to complete. Thanks for the recipe!


  2. Kim

    This is a keeper! Took rabbit off the bone and also used dry morelles. The family loved it with roasted potatoes and homemade bread. No liver, but I’m sure that would be good to. Used the rabbit liver for pate so didn’t have any to use.


  3. Jose

    Can’t wait to try this recipe. I do have one question about the rabbit liver and creme fraiche thickener – Do I cook the liver first then mince? Or mince the raw liver? Thanks in advance. Jose

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  4. Jose

    I haven’t even made this recipe yet and I’m already salivating! Exactly the kind of recipe that honors the rabbit! Thank you! Can’t wait!

  5. Pamela

    Phenomenal. Served with a grenache wine for Christmas dinner along side roasted root vegetables and set on a puré of celery root. Thank goodness there are leftovers because we made two small rabbits. The stock is so flavorful!


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