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Braised Rabbit Stew

15

2

Apple

This wild twist on traditional stew will blow your taste buds away. Tender rabbit, vegetables and a rich broth make for a winner every time.

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  • 1 Tablespoon olive oil

  • 1 Whole (3 lb) rabbit, cut into pieces

  • 2 Tablespoon butter

  • 1 Whole onion, diced

  • 1 Whole carrot, diced

  • 1 Stalk celery, diced

  • 2 Clove garlic, minced

  • 2 Tablespoon flour

  • 1 Cup red wine

  • 4 Cup chicken broth

  • 1 Sprig fresh thyme

  • 2 Whole bay leaf

  • 1 Handful parsley, chopped

  • 1 To Taste salt and pepper

  • 1

    Heat 1 tablespoon olive oil in dutch oven over medium-high heat. When the oil is hot, brown the rabbit pieces in batches until golden brown and set aside.

    • 1 Tablespoon olive oil

    • 1 Whole (3 lb) rabbit, cut into pieces

  • 2

    Add 2 tablespoons butter to the pan and when the butter is melted add the onion, carrot and celery. Saute 10 minutes until carrots are tender and onions are translucent.

    • 2 Tablespoon butter

    • 1 Whole onion, diced

    • 1 Whole carrot, diced

    • 1 Stalk celery, diced

  • 3

    Add garlic and saute 1 minute more.

    • 2 Clove garlic, minced

  • 4

    Sprinkle flour over onion mixture, stir well, and cook for 1 minute more. While stirring, pour in red wine and chicken stock and place rabbit pieces back in making sure they’re covered at least 3/4 of the way.

    • 2 Tablespoon flour

    • 1 Cup red wine

    • 4 Cup chicken broth

  • 5

    Add bay leaves and thyme and bring liquid to a simmer.

    • 1 Sprig fresh thyme

    • 2 Whole bay leaf

  • 6

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes. Cover and transfer to the grill.

    350 ˚F

  • 7

    Cook for 2 hours or until the rabbit is completely tender and pulls away from the bone.

    350 ˚F

  • 8

    Top with some chopped parsley and serve with crusty bread. Enjoy!

    • 1 Handful parsley, chopped

    • 1 To Taste salt and pepper

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