Friday, March 25, 2016

Old Fashioned Rabbit Stew

2 hrs 45 mins


1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
bouquet garni
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper


1. Chop rabbit into 12 pieces, discard the head and feet.
2. Chop the onion and garlic finely.
3. Slice and dice the bacon.
4. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
5. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
6. In the same pan, fry garlic, onion and the bouquet garni.
7. Add the bacon and allow to color lightly.
8. Pour off excess fat.
9. Return rabbit to pan and deglaze with the red wine.
10. Add 3 cups water, cover and cook for 1 hour 45 minutes.
11. Peel small onions and remove root ends.
12. Rinse well.
13. Cook the onions in water to cover, add sugar, butter, salt and pepper.
14. Cook until all water has evaporated and the sauce is caramelized.
15. (20 min) Peel and cut potatoes into narrow rectangles.
16. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
17. Cook covered until tender.
18. Serve stew with caramelized onions and garnish with chopped chervil.


  1. I am going to to give it a try, Phil! The last rabbit stew had "back yard grown" plums in the recipe. this looks good.

  2. If I leave a bit of the wine I open tonight for tomorrow's stew, I will try it Thursday. The last rabbit stew I made included "back yard grown" prunes. Carmelized sauce is the trick, uh huh!