Rabbit Stew Recipe

Coriander Seeds


  • 2-3 Roma tomatoes, sliced in half
  • Olive oil
  • Salt and pepper
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 scallions, sliced
  • 1 fresh rabbit tenderloin or boneless leg, chopped into bite-sized cubes
  • 2 ½ quart chicken stock
  • Juice from ½ lemon
  • Ground coriander
  • Chives, chopped, for garnish

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by Jonathan VanSleet

An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr

Click here to see Rabbit, the Sustainable Meat Choice story. 


Preheat the oven to 400 degrees. Place the tomatoes on sheet pan, drizzle with oil, salt, and pepper and roast in the oven until slightly charred and soft.  Remove from oven and let cool.

In a medium stock pot over medium heat, sauté the carrots, onions, celery, garlic, and scallions in vegetable oil until translucent and aromatic. Add the rabbit and cook for 2-3 more minutes, stirring constantly. Add the chicken stock, bring to a boil, reduce to a simmer, and cook until flavors are blended and rabbit is tender. Coarsely chop roasted tomatoes and add to stew.

To finish, add the juice from ½ lemon and season to taste with salt, pepper, and ground coriander. Garnish with freshly chopped chives.


Calories per serving:

451 calories

Dietary restrictions:

Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 97g 150%
  • Carbs 118g 39%
  • Saturated 28g 140%
  • Fiber 9g 35%
  • Sugars 52g
  • Monounsaturated 51g
  • Polyunsaturated 10g
  • Protein 111g 221%
  • Cholesterol 265mg 88%
  • Sodium 3,636mg 151%
  • Calcium 260mg 26%
  • Magnesium 197mg 49%
  • Potassium 4,228mg 121%
  • Iron 10mg 58%
  • Zinc 12mg 81%
  • Phosphorus 1,182mg 169%
  • Vitamin A 622µg 69%
  • Vitamin C 63mg 105%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 55mg 273%
  • Vitamin B6 3mg 159%
  • Folic Acid (B9) 239µg 60%
  • Vitamin B12 2µg 42%
  • Vitamin E 7mg 36%
  • Vitamin K 123µg 153%
Have a question about nutritional data? Let us know.
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