Making this southern rabbit stew in the foothills of North Carolina was a family tradition growing up. Smelling the smoke from our backyard fire pit and seeing that bubbling cast-iron pot through the kitchen window on a cold Fall day are ingrained in my mind.
That rabbit stew isn’t just another recipe to me. It’s one that brought my family together during cold months of hunting season as a kid. It was on my mom’s menu rotation alongside squirrel stew and chicken fried squirrel with squirrel gravy.
So today, I want to pass that tradition along with one of my favorite rabbit recipes. It’s steeped in the flavors of the South, reminiscent of Brunswick stew. It’s perfect for anyone who wants a little taste of Southern history.
Whether you’re an avid hunter using a wild rabbit or picking up a store-bought rabbit from your local butcher, this recipe is the perfect way to bring everyone to the table.
Tips for Cooking Rabbit Stew
- If using a store-bought rabbit, ask your local butcher for one already broken down into rabbit pieces.
- A light chicken stock can substitute for rabbit stock. But if you’ve made your own from the cooking process, that’s even better.
- Don’t skip the bay leaf or smoked paprika; they tie the whole stew together.
The Taste of Rabbit Stew: Lean and Flavorful
Rabbit meat is a lean meat with a slightly sweet, earthy flavor that takes well to slow cooking. Wild rabbit can have somewhat of a gamey flavor compared to domestic rabbit, but both work beautifully in this stew.
If you’re new to the taste of rabbit, this is the perfect introduction: the rich sauce, aromatic vegetables, and slow-cooked tenderness create a balanced, hearty dish that might just become a new favorite.
Serving Suggestions
- Serve with a slice of crusty bread, fluffy Parker House bread, or homemade cornmeal Johnny cakes to soak up the broth.
- Add a side of fried okra or buttermilk dumplings for a proper Southern supper.
- Top with a spoonful of sour cream and a sprinkle of fresh parsley or rosemary.
- Pair it with creamy grits or crispy pan rice.
More Soup and Stew Recipes
Lastly, if you try this rabbit stew recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Southern Rabbit Stew
Ingredients
For the Stock
- 1 whole rabbit, cut into pieces (shoulders, legs, and trim)
- 2 carrots, cut in half
- 1/2 of an onion, cut in half
For the Stew Base
- 2 tablespoons olive oil
- 3 slices smoked bacon, chopped
- 1 cup sweet onion, diced
- 3 garlic cloves, chopped
- 1/4 cup celery, chopped
- 2 tablespoons all-purpose flour
- 4 cups reserved rabbit stock or light chicken stock
- 1 1/2 cups canned crushed fire roasted tomatoes
- 3/4 cup vinegar-based BBQ sauce
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon dry thyme, or fresh thyme
- 1 teaspoon Worcestershire sauce
- 2 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- Salt and pepper to taste
Instructions
Cook the Rabbit and Make the Stock
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil. Once it starts to smoke lightly, add the rabbit pieces.Cook on all sides until you have a golden brown crust. The browned bits at the bottom of the pot are extra flavor. Once browned, add about 2 quarts of water or stock along with the onion and carrots. Cover and simmer until the meat is fork-tender, about 1 to 1.5 hours.
- Strain the stock and reserve 4 cups. Set the rabbit aside to cool, then shred the meat with your hands or a fork, discarding the bones and sinew. Set the meat to the side.
Build the Stew Base
- Heat a pot over medium-low heat and render the bacon fat. Remove the bacon and set it aside. Add the onion, garlic, and celery to the pot and cook gently for 3 minutes.
- Add the flour to the pot to make a roux. Add melted butter or olive oil if the roux looks dry. Cook until you have a light brown roux.
Add seasonings and Simmer
- Slowly add the stock while stirring to avoid lumps. Add the tomatoes, barbecue sauce, smoked paprika, bay leaf, thyme, and Worcestershire sauce. Simmer uncovered for 20 minutes.
Add the Veggies
- Add the diced potatoes and corn, then simmer until the potatoes are fork-tender. Around 15 minutes.
Bring It All Together
- Turn off the heat and stir in the shredded rabbit and cooked bacon. Cover and let sit for 15 to 20 minutes. Season to taste with salt and pepper.
- For added flavor top with hot sauce, fresh herbs or extra barbecue sauce.
NOTES
- Brown the rabbit pieces well before adding the water. That first sear builds the flavor for both the stock and the finished stew.
- Simmer the rabbit until it is fork-tender, about 1 to 1 1/2 hours, then cool it enough to pull the meat from the bones. Discard the bones and sinew, and reserve 4 cups of stock for the stew.
- When you add the flour, cook it into a light brown roux before adding the stock. That keeps the stew from tasting raw and gives the tomato gravy better body.
- Simmer the stew base first, then add the potatoes and corn and cook until the potatoes are fork-tender. This keeps the vegetables from getting overcooked.
- Stir the shredded rabbit back in after the heat is off, then cover and let the stew sit for 15 to 20 minutes. That warms the meat through without overcooking it.
- Slow cooker: You can cook the rabbit and stock in the slow cooker instead of on the stove. Add the rabbit, onion, carrots, and liquid, then cook on HIGH for about 6 hours, or until the rabbit is fork-tender. From there, shred the meat, strain the stock, and finish the stew on the stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
6 thoughts on “Southern Rabbit Stew”
Absolutely delicious! Excited to try some of your other recipes. First time cooking (wild ) rabbit, I’m so glad I found this recipe. I’m in Texas, luckily I found a vinegar based BBQ sauce😉
Man! So good!
Absolutely amazing recipe! 10/10. we just slaughtered more rabbits so we can make another batch for canning. The flavors are wonderful and the rabbit is so tender. thank for the great recipe larry!
I’m so glad to hear that! And thank you so much for the feedback!
Could you recommend a vinegar based BBQ sauce? Or can i skip it, or just add a certain amount of vinegar? This is the only recipe i can find that doesnt involve wine. Thank you!
I like a Scott’s and Franklin’s. But it ultimately comes down to your preference on sugar content.
If I don’t have any at the house, I thin out ketchup with a little raw apple cider vinegar to taste.