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

More Recipes

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, Specific Carbs, 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 24g 37%
  • Carbs 30g 10%
  • Saturated 7g 35%
  • Fiber 2g 9%
  • Sugars 13g
  • Monounsaturated 13g
  • Polyunsaturated 2g
  • Protein 28g 55%
  • Cholesterol 66mg 22%
  • Sodium 909mg 38%
  • Calcium 65mg 7%
  • Magnesium 49mg 12%
  • Potassium 1,057mg 30%
  • Iron 3mg 14%
  • Zinc 3mg 20%
  • Phosphorus 296mg 42%
  • Vitamin A 156µg 17%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 60µg 15%
  • Vitamin B12 1µg 10%
  • Vitamin E 2mg 9%
  • Vitamin K 31µg 38%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...