Rabbit Stew with Wild Herbs

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

  1. 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.
  2. In the same pot, sauté onion, carrots, parsnips, and potatoes until softened. Add stock, parsley, thyme, and bay leaf. Stir to combine.
  3. 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.
  4. Remove bay leaf and adjust seasoning. Serve hot with crusty bread.
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