When it comes to cooking a hare, we like it just about any way it comes. Stewed, fried, smothered, or braised, the flavorful meat becomes a tender treat while retaining some of the wild woodsiness that reminds you it’s a game meat. If you’re a hunter (or know one), you may have a freezer brimming with rabbit from October to February, but even if you don’t, many well-supplied grocery stores will stock frozen rabbit (or be able to procure some for you, if asked). If using a wild hare, be prepared to simmer the stew a little longer to reach the desired tenderness.
Rabbit and Vegetable Stew
Makes about 4 servings
Ingredients
- 1 (3-pound) rabbit, cut into serving pieces*
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup plus 2 tablespoons all-purpose flour, divided
- ⅓ cup vegetable oil
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 1 cup chopped tasso ham
- 2 cloves garlic, minced
- 2 cups light-bodied red wine*
- 1 cup chicken broth
- 3 bay leaves
- 3 large carrots, halved lengthwise, cut into 1½-inch pieces
- 1 (8-ounce) package fresh baby portobello mushrooms, quartered
- ½ pound small red potatoes, quartered
- 2 teaspoons chopped fresh thyme
- 1 teaspoon coarsely chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 3 tablespoons cold water
- 1 tablespoon tomato paste
- Garnish: chopped thyme, chopped parsley
Instructions
- Sprinkle rabbit pieces with 1 teaspoon salt and ½ teaspoon pepper; dredge in ½ cup flour, shaking off excess.
- In a large Dutch oven, heat oil over medium-high heat. Add half of rabbit; cook until browned, 2 to 3 minutes, turning occasionally. Remove from Dutch oven. Repeat with remaining rabbit. Add onion, celery, and bell pepper to Dutch oven; cook until softened, about 2 minutes. Add tasso and garlic; cook 1 minute. Add reserved rabbit, wine, chicken broth, and bay leaves. Bring to a boil; cover, reduce heat, and simmer 1 hour.
- Add carrot, mushrooms, potato, thyme, rosemary, sage, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Bring to a boil; cover, reduce heat, and simmer until tender, about 40 minutes more.
- In a small bowl, place remaining 2 tablespoons flour. Whisk in 3 tablespoons cold water and tomato paste. Stir into stew; cook until thickened, about 5 minutes. Discard bay leaves. Garnish with thyme and parsley, if desired.
Notes
*1 (4-pound) chicken, cut into 8 serving pieces, may be substituted. We used Pinot Noir.
Find more delicious recipes like this one in our newest issue of Louisiana Cookin’.
Your Rabbit and Vegetable Stew mentions chicken broth in the cooking instructions, but neither the broth, nor quantity is listed on the ingredients list.
Hi Hank, chicken broth is included in the ingredient list, just below the red wine. This recipe calls for 1 cup chicken broth.
Absolutely delicious!! I used extra chicken broth in place of the red wine. So good!!