How to Make Rabbit Stew – A Traditional British Countryside Favourite

--- published by foodie Parmod.

When it comes to traditional British dishes, few are as rustic, hearty, and steeped in history as rabbit stew. Once a common meal for country folk and gamekeepers, rabbit stew is making a comeback thanks to its deep flavour, lean protein, and sustainability.

Whether you’ve sourced your rabbit from a local butcher or wild game supplier, this stew is a warming classic that’s surprisingly easy to prepare. Here’s everything you need to know about how to make rabbit stew the British way.

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🐇 What Is Rabbit Stew?

Rabbit stew is a slow-cooked dish made with wild or farmed rabbit, root vegetables, and a flavourful broth. It’s similar in preparation to a beef or lamb stew but lighter and slightly sweeter in flavour. Popular in the British countryside for centuries, it’s often served with mashed potatoes or crusty bread.

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🧾 Ingredients (Serves 4–6)

For the stew:

1 whole rabbit, jointed (ask your butcher to do this if unsure)

2 tablespoons plain flour

Salt and black pepper, to taste

2 tablespoons vegetable oil or butter

1 onion, finely chopped

2 carrots, peeled and sliced

2 celery sticks, chopped

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried thyme or a few fresh sprigs

500ml chicken or vegetable stock

200ml dry white wine (optional but recommended)

100g mushrooms, sliced

Chopped parsley (to garnish)

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🧑‍🍳 How to Make Rabbit Stew

Step 1: Prepare the meat

Lightly coat the rabbit pieces in seasoned flour. This helps with browning and thickening the stew later on.

Heat the oil in a large casserole dish or heavy-based saucepan. Brown the rabbit pieces in batches, then remove and set aside.

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Step 2: Sauté the vegetables

In the same pan, add a little more oil if needed. Sauté the onion, carrot, celery, and garlic for 5–7 minutes until softened. Stir in the mushrooms and cook for another couple of minutes.

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Step 3: Build the flavour

Return the rabbit to the pan. Add the bay leaf, thyme, white wine (if using), and stock. Season with salt and pepper.

Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 1.5 to 2 hours, or until the rabbit is tender and starting to fall off the bone.

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Step 4: Finish and serve

Once cooked, taste and adjust seasoning if needed. The stew should be rich, slightly thickened, and full of savoury depth.

Garnish with fresh parsley and serve hot.

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🍽️ What to Serve with Rabbit Stew

Rabbit stew is a filling dish on its own, but it shines even more with:

Creamy mashed potatoes

Crusty bread or dumplings

Steamed greens like kale or cabbage

Roasted root vegetables

> 💡 Leftovers taste even better the next day, as the flavours continue to develop.

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❄️ Storage and Leftovers

Fridge: Store cooled stew in an airtight container for up to 3 days.

Freezer: Freeze portions for up to 3 months. Defrost thoroughly and reheat until piping hot.

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🥕 Tips for Success

Wild rabbit has a stronger flavour, while farmed rabbit is milder and more tender. Either works well.

Always brown the meat for a deeper, richer taste.

A splash of white wine or cider enhances the overall flavour – but it can be left out if preferred.

Feel free to add extras like parsnips, leeks, or pearl barley for variety.

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🧡 Why Try Rabbit Stew?

Rabbit is lean, high in protein, and sustainable compared to most commercial meats. If you’re looking for a traditional British dish that’s both comforting and economical, rabbit stew is a perfect choice.

Plus, it’s an excellent introduction to cooking with game meat, especially for home cooks who want to try something a bit different.

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✍️ Final Thoughts

Rabbit stew is a brilliant example of traditional British comfort food at its best — wholesome, simple, and packed with rich, rustic flavour. Whether you're cooking it for a cosy night in or impressing guests with a country-style supper, this timeless recipe won't disappoint.

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--- write ✍️ by foodie Parmod.