Recipes
Rabbit Stew with Wild Herbs
This stew, enhanced with wild herbs and garden vegetables, reflects a deep connection to the land and the resourcefulness of hunters and cooks alike.
Rabbit, a lean and flavorful game meat, has been a staple in traditional diets across the United States. This stew, enhanced with wild herbs and garden vegetables, reflects a deep connection to the land and the resourcefulness of hunters and cooks alike.
Prep Time: 25 minutes
Cook Time: 2 hours
Ingredients
- 2 lbs rabbit, cut into pieces
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, diced (garden or locally grown)
- 2 carrots, diced (garden or locally grown)
- 2 parsnips, diced (garden or locally grown)
- 1 cup diced potatoes (garden or locally grown)
- 4 cups chicken or game stock
- 1 tbsp fresh parsley, chopped (garden or locally grown)
- 1 tsp fresh thyme (garden or locally grown)
- 1 bay leaf
Instructions
- Season rabbit pieces with salt and pepper. Heat olive oil in a large pot and brown the rabbit on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, parsnips, and potatoes until softened. Add stock, parsley, thyme, and bay leaf. Stir to combine.
- Return rabbit to the pot and bring to a boil. Reduce heat, cover, and simmer for 1.5-2 hours, or until the rabbit is tender.
- Remove bay leaf and adjust seasoning. Serve hot with crusty bread.