German Rabbit Stew

Bowl of creamy rabbit stew next to some homemade dinner rolls with the pan of more German style rabbit stew in the background.

This German rabbit stew recipe features rabbit and veggies in a creamy but light broth. The long braise makes the rabbit really tender and the flavor is fabulous. You can use chicken thighs if you don't have rabbit because you don't want to miss out on this stew.

Prep Time20

Cook Time1 15

Total Time1 35

Servings: Servings

Author: Carlee

Ingredients

3 pound rabbit cleaned & deboned
3 slices bacon
2 Tablespoons butter
2 carrots
1 onion
2 stalks celery
8 ounces mushrooms
1 bay leaf
⅛ teaspoon ground cloves
1 clove garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 Tablespoon mustard seeds
1 cup water
2 Tablespoons vinegar
1 cup heavy cream

Instructions

Cut the deboned 3 pound rabbit into bite sized pieces.
Chop the 3 slices bacon, 2 carrots, 1 onion, and 2 stalks celery. Slice the 8 ounces mushrooms and mince the 1 clove garlic.
In a soup pot or braiser (minimum 3.5 quarts in size), melt the 2 Tablespoons butter over medium heat.
Add the bacon, carrots, onion, and celery. Cook for a few minutes, stirring frequently, until the onions start to become translucent.
Add the mushrooms, garlic, 1 bay leaf, ⅛ teaspoon ground cloves, 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 Tablespoon mustard seeds. Cook for a few minutes more, stirring occasionally.
Add the rabbit. Turn the heat up to medium high and allow to brown some.
Stir in the 1 cup water and 2 Tablespoons vinegar. Reduce heat to medium-low. Cover and simmer for about an hour.
Before serving, reduce heat to low and remove the bay leaf. Stir in 1 cup heavy cream. You can serve immediately or hold over low heat for a while.
Serve hot with spaetzle, pasta, potatoes, rice, or rolls.

Notes

I use white wine vinegar, but you can use your favorite kind.

Nutrition

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