Rabbit Stew Recipe

Rabbit Stew Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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. 

Ingredients

  • 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

Directions

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.

Rabbit Stew Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Rabbit Stew Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Rabbit Stew Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.