Rabbit Stew Soup is a time-honored dish in many European and countryside cuisines. The meat is gently braised with aromatics , wine , and vegetables , creating a nourishing and deeply flavorful broth that’s both light and hearty, perfect for cold evenings or slow weekends.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 1 hr 30 minsTotal Time 1 hr 55 minsFor the Stew
1 whole rabbit (about 2.5–3 lbs), jointed into 6–8 pieces
Salt & pepper, to taste
2 tbsp olive oil or butter
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic cloves, minced
2 tbsp flour (for light thickening)
1 cup dry white wine
6 cups chicken or vegetable stock
2 sprigs thyme
1 bay leaf
½ tsp whole black peppercorns
1 small turnip or parsnip, cubed (optional)
1 small potato, cubed (waxy variety)
4–5 button mushrooms, halved
To Finish
2 tbsp chopped flat-leaf parsley
Crusty bread or rustic biscuits, for serving
Brown the Rabbit
1
Season rabbit pieces with salt and pepper .
In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
Brown the rabbit in batches, 3–4 minutes per side, until golden. Remove and set aside.
Sauté the Base
2
In the same pot, reduce heat to medium.
Add onion , carrot , and celery . Sauté for 6–8 minutes until softened.
Add garlic , cook for 1 minute more.
Stir in flour and cook for 1–2 minutes to create a light roux.
Deglaze & Simmer
3
Pour in white wine , scraping up any browned bits.
Let it simmer for 2–3 minutes to reduce slightly.
Add stock , bay leaf , thyme , peppercorns , and return rabbit to the pot.
Bring to a simmer, cover, and cook gently for 45 minutes .
Add Vegetables & Finish Cooking
4
Add potatoes , parsnip , and mushrooms (if using).
Continue to simmer uncovered for another 30–35 minutes , or until vegetables are tender and rabbit is falling off the bone.
Season & Serve
5
Taste and adjust seasoning with salt and pepper .
Remove herbs and bay leaf.
Stir in chopped parsley just before serving.
Serve hot with crusty bread to soak up the broth.
Variations
6
Add white beans for extra heartiness
Swap wine for apple cider for a fruitier depth
Add a splash of cream at the end for richness
Pairing Suggestions
7 Drink:
Dry white wine (e.g. Sauvignon Blanc or Chardonnay)
Belgian farmhouse ale or French cider
Non-alcoholic: rosemary lemonade or barley tea
Ingredients For the Stew
1 whole rabbit (about 2.5–3 lbs), jointed into 6–8 pieces
Salt & pepper, to taste
2 tbsp olive oil or butter
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic cloves, minced
2 tbsp flour (for light thickening)
1 cup dry white wine
6 cups chicken or vegetable stock
2 sprigs thyme
1 bay leaf
½ tsp whole black peppercorns
1 small turnip or parsnip, cubed (optional)
1 small potato, cubed (waxy variety)
4–5 button mushrooms, halved
To Finish
2 tbsp chopped flat-leaf parsley
Crusty bread or rustic biscuits, for serving
Directions Brown the Rabbit
1
Season rabbit pieces with salt and pepper .
In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
Brown the rabbit in batches, 3–4 minutes per side, until golden. Remove and set aside.
Sauté the Base
2
In the same pot, reduce heat to medium.
Add onion , carrot , and celery . Sauté for 6–8 minutes until softened.
Add garlic , cook for 1 minute more.
Stir in flour and cook for 1–2 minutes to create a light roux.
Deglaze & Simmer
3
Pour in white wine , scraping up any browned bits.
Let it simmer for 2–3 minutes to reduce slightly.
Add stock , bay leaf , thyme , peppercorns , and return rabbit to the pot.
Bring to a simmer, cover, and cook gently for 45 minutes .
Add Vegetables & Finish Cooking
4
Add potatoes , parsnip , and mushrooms (if using).
Continue to simmer uncovered for another 30–35 minutes , or until vegetables are tender and rabbit is falling off the bone.
Season & Serve
5
Taste and adjust seasoning with salt and pepper .
Remove herbs and bay leaf.
Stir in chopped parsley just before serving.
Serve hot with crusty bread to soak up the broth.
Variations
6
Add white beans for extra heartiness
Swap wine for apple cider for a fruitier depth
Add a splash of cream at the end for richness
Pairing Suggestions
7 Drink:
Dry white wine (e.g. Sauvignon Blanc or Chardonnay)
Belgian farmhouse ale or French cider
Non-alcoholic: rosemary lemonade or barley tea
