Hearty Rabbit Stew With Vegetables
A savory rabbit stew combines tender rabbit with potatoes, carrots, red wine, and seasonings, optionally served with sage dumplings or biscuits.
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Instructions
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Dredge rabbit pieces in 1/2 cup flour.
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Melt butter in a Dutch oven over medium heat, then brown the floured rabbit for about 10 minutes.
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Add celery, onion, seasoned salt, fine salt, pepper, bay leaf, water or broth, and red wine; bring to a boil.
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Reduce heat to a simmer, cover, and cook undisturbed until rabbit is fork-tender, about 1 1/2 hours.
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Remove cooked rabbit, cool slightly, debone, and shred the meat. Return shredded rabbit to the pot with carrots, potatoes, and mushrooms; continue to simmer, covered, stirring occasionally, for 25 to 30 minutes until vegetables are tender.
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Combine remaining 1/4 cup flour with 1/3 cup cold water in a bowl until smooth.
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Raise heat to medium. Stir the flour mixture into the broth until thickened, about 5 minutes. Season with salt to taste.
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For optional dumplings, combine biscuit mix, milk, poultry seasoning, and dried sage in a separate bowl until well combined.
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If making dumplings, raise heat to medium-low, then drop heaping tablespoons of dough into the stew. Cook for about 10 minutes until dough doubles in size.
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Cover and continue simmering, stirring occasionally, for 10 minutes more until dumplings are cooked through.
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Serve, optionally garnished with parsley.