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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!
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.
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
Hi, Jose! Going by the recipe, it looks like you mince the raw liver. Enjoy!
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!
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!
This stew looks amazing! Is it possible to cook this 1 or 2 days in advance? And slowly reheat it at the stove or oven?
Hi Len, stews are often better the next day so I’m guessing that you would be safe to make it a day ahead. I usually reheat on the stove-top.
My Dad(Italian immigrant) raised rabbits for our consumption. I made the stew with my modifications and we loved it. I used red wine, carrots peas. Onions. Carrots too….Herbs de Provence added perfect flavor!!! Thank you
Seriously delicious! The prep time took me longer than the recipe suggested but it was my first time chopping up a rabbit! And the instructions didn’t say whether to cover when simmering. I did and it turned out fabulous!
Turned out great! Did a few things differently and finished it off in the Crock-Pot 5 hours on low
Can this recipe be adapted for an Instapot? How long should it be?
Hi, Morgan! Emma here, managing editor. We haven’t tried this recipe in the Instant Pot or pressure cooker yet, but it does sound like it would adapt pretty easily! I’d do steps 1 through 10 using the Saute function on the Instant Pot, and then cook the stew under high pressure for 20 minutes. If that doesn’t quite do it, then reseal the pot, pressure cook for 5 minutes, and check again. Repeat as necessary, but my guess is that 20 to 30 minutes under pressure will do the trick. Let us know how it works out!
So. Good. Easily one of the top 5 recipes I’ve ever made.
All I have to say is ” Love it”. Best recipe, love the flavor. If you want rabbit stew this is the recipe.
Can you make this in a slow cooker?
Hi Shawna, you are going to want to sauté the onions and brown the rabbit pieces. After everything comes together, then you could conceivably cook everything together in a slow cooker. 4 hours low? Not sure about the timing.
We cooked ours in a crock pot and it turned out amazing! My family talks about this stew constantly. I prepared ours like the recipe calls for and just out each step in the crock pot for the final stewing. We put it on low for about 2 hours. It depends on how big your rabbit is. It needs to go long enough for the rabbit to pull from the bone.
I cooked rabbit for the first time. I cut marinated garlic and mushrooms first and cooked down, then browned a combination of rabbit nuggets and pork loins nuggets with sea salt, garlic powder, soy sauce and worcestershire sauce. Used 2 cans of beef broth in a stewing pot with flour, meat juices and meat. Vegetables were potatoes (white, red and sweet), yucca, green beans, radish, celery, carrots and onion. I continue seasoning with sea salt, garlic powder, worcestershire sauce and soy sauce, till you get the taste you are looking for. The rabbit I buy from a local farmer who raises all kind of animals and processes meat himself, so I know it is fresh. I actually repaired his walkin cooler for him and made a friend for life.
One can easily obtain a rabbit by trapping a wild one. They ubiquitous and the traps are simple to make and sold on online.
I culled my rabbits last weekend and made 1 with this recipe last night! All I can say is that it was INCREDIBLE!! Thank you!! Labor intensive but worry every minute!
This looks delicious! I love rabbit but have never actually made it myself. Can’t wait to try this! Quick question. What non-alcoholic liquid might you suggest as a substitute for the white wine?
Hi Christine, you can sub with chicken stock and a tablespoon of vinegar or lemon juice.
Hi there! Alcohol has a very low evaporation point. When used in cooking, the alcohol evaporates.
Hi Nelly, most alcohol evaporates when cooked, but not quite all. There are many reasons that someone might choose to avoid cooking with alcohol. For some people even a trace amount is too much. But if a trace amount is okay, then yes, cooking with alcohol this way shouldn’t be an issue.
I tried this recipe with a rabbit purchased at a local farmers’ market, and it turned out to be a lot of work — and produced one of the best meals we’ve had this year. The intensity of mushroom flavor in the stew is worthy of a fine restaurant’s reduction sauce. Just be ready for a solid two hours’ toil in the kitchen, beginning of course with dissection of the rabbit, which is somewhat more involved than the corresponding operation with a chicken due to the presence of silverskin and the backbone geometry. The effort is worth it!
Told the kids they were eating Peter Rabbit… Believe it or not, that worked! … Everyone loved it… Big hit! Thanks :) Only sad thing to report is that my rabbit did not come with the liver. I’ll have to make a special request for it next time… and Yes, there will be a next time.
This came out AMAZING!!!! thank you for this recipe. I love rabbit and this truly was worth the work! DELISH!!!