A slow-simmered, rustic stew featuring tender rabbit pieces, carrots, parsnips, and turnips in a fragrant white wine and herb broth. A true farmhouse-style winter dish, elevated for festive dining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 1 hr 30 minsTotal Time 2 hrsFor the stew
1 whole rabbit (about 2.5–3 lbs / 1.2–1.5 kg), jointed into 6–8 pieces
2 tbsp olive oil
2 tbsp unsalted butter
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 small turnips, peeled and cubed
2 celery stalks, chopped
2 tbsp flour (for dredging)
1 cup dry white wine
4 cups chicken or rabbit stock
2 bay leaves
1 sprig rosemary
4 sprigs thyme
½ tsp juniper berries (optional, for a gamey note)
Salt & freshly ground black pepper
To finish
½ cup peas (optional, for color)
2 tbsp parsley, chopped
Crusty bread, for serving
Prepare the rabbit
1
Pat rabbit pieces dry. Season with salt and pepper, then dredge lightly in flour.
Heat olive oil and butter in a Dutch oven over medium-high heat.
Brown rabbit pieces on all sides (about 8 minutes). Remove and set aside.
Build the base
2
In the same pot, add onion, garlic, carrots, parsnips, turnips, and celery.
Sauté for 6–7 minutes , until beginning to caramelize.
Sprinkle with a little flour (about 1 tbsp) to help thicken later. Stir well.
Deglaze & simmer
3
Pour in white wine, scraping up browned bits from the bottom. Reduce by half (~5 minutes ).
Return rabbit to the pot. Add stock, bay leaves, rosemary, thyme, and juniper berries (if using).
Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hr 15 min , until rabbit is tender and flavors are rich.
Finish & serve
4
Remove bay leaves and herb stems.
Stir in peas (if using) and cook for 3 minutes.
Adjust seasoning with salt and pepper.
Sprinkle with parsley just before serving.
Serving Suggestions
5
Serve with buttery mashed potatoes , herbed spaetzle , or crusty bread for soaking up the broth.
Pair with a glass of earthy Pinot Noir, Côtes du Rhône, or a Belgian farmhouse ale .
Tips & Variations
6
Gamey depth: Replace part of the stock with rabbit or veal demi-glace for extra richness.
Creamy version: Stir in ½ cup crème fraîche or heavy cream before serving for a French-style Lapin à la Crème twist.
Make-ahead: Stew tastes even better the next day—prepare in advance and reheat gently.
Alternative meats: Works equally well with chicken thighs if rabbit is hard to source.
Ingredients For the stew
1 whole rabbit (about 2.5–3 lbs / 1.2–1.5 kg), jointed into 6–8 pieces
2 tbsp olive oil
2 tbsp unsalted butter
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 small turnips, peeled and cubed
2 celery stalks, chopped
2 tbsp flour (for dredging)
1 cup dry white wine
4 cups chicken or rabbit stock
2 bay leaves
1 sprig rosemary
4 sprigs thyme
½ tsp juniper berries (optional, for a gamey note)
Salt & freshly ground black pepper
To finish
½ cup peas (optional, for color)
2 tbsp parsley, chopped
Crusty bread, for serving
Directions Prepare the rabbit
1
Pat rabbit pieces dry. Season with salt and pepper, then dredge lightly in flour.
Heat olive oil and butter in a Dutch oven over medium-high heat.
Brown rabbit pieces on all sides (about 8 minutes). Remove and set aside.
Build the base
2
In the same pot, add onion, garlic, carrots, parsnips, turnips, and celery.
Sauté for 6–7 minutes , until beginning to caramelize.
Sprinkle with a little flour (about 1 tbsp) to help thicken later. Stir well.
Deglaze & simmer
3
Pour in white wine, scraping up browned bits from the bottom. Reduce by half (~5 minutes ).
Return rabbit to the pot. Add stock, bay leaves, rosemary, thyme, and juniper berries (if using).
Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hr 15 min , until rabbit is tender and flavors are rich.
Finish & serve
4
Remove bay leaves and herb stems.
Stir in peas (if using) and cook for 3 minutes.
Adjust seasoning with salt and pepper.
Sprinkle with parsley just before serving.
Serving Suggestions
5
Serve with buttery mashed potatoes , herbed spaetzle , or crusty bread for soaking up the broth.
Pair with a glass of earthy Pinot Noir, Côtes du Rhône, or a Belgian farmhouse ale .
Tips & Variations
6
Gamey depth: Replace part of the stock with rabbit or veal demi-glace for extra richness.
Creamy version: Stir in ½ cup crème fraîche or heavy cream before serving for a French-style Lapin à la Crème twist.
Make-ahead: Stew tastes even better the next day—prepare in advance and reheat gently.
Alternative meats: Works equally well with chicken thighs if rabbit is hard to source.
Rabbit Stew with Root Vegetables
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