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.
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.
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.
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.
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.
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.
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.
4 servings