Red Wine Rabbit Stew Recipe
This red wine rabbit stew recipe uses bacon, onions, garlic, carrots, and herbs for a slow-simmered, savory sauce. Layer the ingredients in one pot and let it gently cook until the rabbit turns tender.
Ingredients
Ingredients
Step-by-Step Method
Get set up
Pat the rabbit pieces dry. Prep the onions, carrots, and garlic so everything is ready next to the stove.
Render the bacon
In a large pot over medium heat, cook the bacon until it releases fat and starts to brown. Stir so it doesn’t stick.
Soften the aromatics
Add the onions and cook for 4–5 minutes, then stir in the minced garlic for 30–60 seconds until fragrant.
Add carrots and rabbit
Tip in the carrots. Nestle in the rabbit pieces and turn them for a couple minutes so the surface lightly sears.
Season and deglaze
Add salt, peppercorns, bay leaves, and thyme. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Slow simmer
Bundle the parsley and add it, along with the remaining crushed garlic. Bring close to a boil, reduce to low, cover, and simmer gently for 90 minutes.
Check tenderness and thicken if needed
The rabbit should be tender and easy to pull apart. For a thicker sauce, simmer uncovered for 5–10 minutes, then adjust seasoning.
Serve
Remove the bay leaves and parsley bundle. Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.