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.
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.
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.
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 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.
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.
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
Drink:
Dry white wine (e.g. Sauvignon Blanc or Chardonnay)
Belgian farmhouse ale or French cider
Non-alcoholic: rosemary lemonade or barley tea
4 servings