Southern Rabbit Stew
This rabbit stew is a classic dish I learned to make from my family in the foothills of North Carolina. I hope that it becomes a tradition for you all as well!
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
Calories: 1024kcal | Carbohydrates: 102g | Protein: 95g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 294mg | Sodium: 2118mg | Potassium: 2878mg | Fiber: 9g | Sugar: 44g | Vitamin A: 7749IU | Vitamin C: 41mg | Calcium: 179mg | Iron: 15mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!