Brown Rabbit Stew

fast.cook's picture

Jan. 10, 2012


Butter/Margarine 25 Gram
Onion 1 Large , peeled and sliced
Carrots 4 Large , peeled and cut into 1 inch slices
Parsnips 2 , peeled and cut into 1 inch slices
Rabbit portions 4
Brown stock/Water and 1/2 beef stock cube 450 Milliliter (hot)
Bay leaf 1
Salt To Taste
Freshly ground black pepper To Taste
For finishing
Flour 30 Milliliter (2 tablespoon)
Water 1/4 Cup (4 tbs) (adjust quantity as needed)
Finely chopped parsley 1 Tablespoon



1) Arrange the ingredients.


2) In the base of cooker, heat the butter or margarine.

3) Saute the onion, carrots and parsnips until lightly browned.

4) Remove vegetables from the cooker and drain well.

5) In the hot butter or margarine, brown the rabbit and remove from the cooker.

6) Keep the cooker away from the heat, add the stock or water and stock cube and stir well to remove any residues from the base of the cooker.

7) Return the rabbit and vegetables to the cooker with the bay leaf and a little salt and pepper.

8) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.

Reduce the pressure quickly.

9) On a warmed serving dish, transfer the rabbit and vegetables and keep hot.

10) Again place the open cooker to the heat and stir in the flour blended with a little water.

11) Cook, stirring constantly, until thickened.

12) Taste the sauce and adjust the seasoning as necessary.


13) Pour the sauce over the rabbit, garnish with a little chopped parsleyand serve the rabbit.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 2610Calories from Fat 540

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 1817 mg75.71%

Total Carbohydrates 39 g13%

Dietary Fiber 6 g24%

Sugars 11 g

Protein 450 g900%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet