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Rabbit Stew

Richard.Blaine's picture
I love Rabbit Recipes and this is one of my favorite and easiest one's that I know! Rabbit Stew With Peppers And Onions in a delicious red sauce. This Rabbit Stew Recipe is a Northern Italian influenced recipe that I learned from Mr. Mele' the man I used to work for at Ristorante Stomboli in Los Angeles as a boy. If you enjoy rabbit and you enjoy making Rabbit Recipes then please try this one out. I am sure you will love it.
  Rabbit 3 Pound
  Flour 1 Cup (16 tbs)
  Red bell pepper 3 , cut in to stripes
  Yellow pepper 3 , cut in to stripes
  Green bell pepper 3 , cut in to stripes
  Red onions 2 , finely chopped
  Tarragon 2 Teaspoon
  Marjarom 2 Teaspoon
  Bay leaf 2 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Sugar 1 1⁄2 Teaspoon
  Parsley 4 Tablespoon, finely chopped
  Plum tomatoes 26 Ounce
  Tomato paste 2 Tablespoon
  Organic salt free white wine 1 1⁄2 Cup (24 tbs)
  Extra virgin oil 8 Tablespoon
  Regular salt To Taste
  Green bell pepper To Taste
  Red chilly flakes 1 Dash
  Regular salt 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Rosemary 1⁄2 Teaspoon
  Clove 1 Teaspoon
  Black peppercorn 1⁄2 Tablespoon, cracked
  Garlic 2 Clove (10 gm), chopped finely
  Chicken stock 2 Cup (32 tbs)
  Single cream 2 Cup (32 tbs)
  Yellow corn meal 1 Cup (16 tbs)
  Cooking butter 4 Tablespoon
  Parmesan cheese 1⁄2 Cup (8 tbs)

1. Combine the white wine, sugar, salt, olive oil, rosemary, cloves, pepper corns and garlic except the rabbit meat, in a 1.25 gallon freezer bag and shake it up well.
2. Then add your rabbit pieces to the bag and gently mix the marinade and rabbit together. Marinate for at least 24hrs to 48hrs. Just before cooking, take the meat out and pat it dry.

3. In a dutch oven add the rabbit meat and allow to brown without burning. Depending on size of the Dutch Oven or pot, you may have to brown the rabbit in batches.
4. In a plate covered with paper towel, transfer the browned rabbit pieces.
5. Pour the white wine in the Dutch Oven or large pot to deglaze.
6. Add peppers and onions, and allow to sweat down. Sprinkle salt and black pepper to draw moisture from peppers and onions.
7. Drizzle little more olive oil on top, if you desire.
8. When the veggies have sweated out, pour in 2 cups of chicken stock and cook for 2 minutes.
9. Next add the tomato sauce of choice and mix well.
10. Once the mixture is blended well, add herbs and spices and mix well.
11. Add sugar to taste and sprinkle parsley on top.
12. Increase heat and bring the mixture to a boil and then back to a simmer by reducing heat.
13. Add the rabbit pieces back to the stew mixture one at a time and simmer the dish for 1 1/2 to 2 hours till the meat is tender. Remove from heat and keep aside.
14. In another sauce pan, add 2 cups chicken stock and 2 cups half and half.
15. Place the pot on heat and slowly add the polenta and continue to stir until the stock mixture starts boiling. Continue stirring after reducing the heat to a simmer for another 5 to 7 minutes. Once cooked, the polenta should be smooth and thick with large bubbles popping up to the surface.
16. Remove from heat and add butter, cheese and pepper.

17. Serve the tender rabbit meat stew on a bed of polenta. Enjoy!

Recipe Summary

Difficulty Level: 
Main Dish
Frying Pan
High Fiber, High Protein
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes
Coniglio In Umido Con Peperoni E Cipolle

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1481 Calories from Fat 687

% Daily Value*

Total Fat 77 g117.8%

Saturated Fat 25.2 g126.2%

Trans Fat 0 g

Cholesterol 319.3 mg106.4%

Sodium 1769.8 mg73.7%

Total Carbohydrates 109 g36.2%

Dietary Fiber 13 g52.2%

Sugars 13.4 g

Protein 80 g160.8%

Vitamin A 125.5% Vitamin C 581.9%

Calcium 40% Iron 99.9%

*Based on a 2000 Calorie diet

Rabbit Stew Recipe Video, Coniglio In Umido Con Peperoni E Cipolle