Go Back
–+ servings
Bowl of rabbit stew with potatoes, carrots, and celery in a tomato and BBQ broth served with homemade corn muffins.

Southern Style Rabbit Stew

This yummy rabbit stew has BBQ undertones similar to Brunswick stew. The tender potatoes and veggies help to make it filling and delicious. It is a perfect way to turn a rabbit or two into a hearty meal that everyone will love.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Servings: 6 Servings
Author: Carlee

Ingredients

Rabbit Stock

  • 1-2 rabbits cut into pieces
  • 2 carrots
  • 1 small onion
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 cups water

Stew

  • 6 slices bacon
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 3 Tablespoons all-purpose flour
  • 6 cups rabbit stock
  • 1 14.5 oz. can diced fire roasted tomatoes
  • 1½ cups BBQ sauce vinegar/tomato based
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 12 oz bag frozen corn
  • 5 cups diced potatoes

Instructions

Make the stock and prep the meat

  • In a large pot over medium-high heat, brown 1-2 rabbits pieces in batches.
    Browning pieces of rabbit in large pot.
  • Once all of the pieces have been browned, return all of the meat to the pot. Roughly cut 2 carrots into pieces and remove the skin from 1 small onion and cut in half. Add the veggies to the pot with the rabbit and 1 teaspoon salt, ½ teaspoon ground black pepper, and 8 cups water.
  • Cover and simmer for 1-1½ hours. The meat should be tender.
    Pot with browned pieces of rabbit, carrots, and onion being made into stock.
  • Remove the rabbit pieces to cool. Strain the stock and reserve for use in the stew.
  • Once the rabbit is cool enough to work, remove the meat from the bones and shred or chop into bite sized pieces. Put the meat in the refrigerator for use later.

Make the stew

  • Heat a large pot over medium heat. Chop 6 slices bacon into small pieces and add to the pot. Cook until the fat has rendered and the bacon starts to crisp up.
  • Add 1 large onion, 3 garlic cloves, 2 celery stalks, and 2 carrots. Cook for a few minutes, stirring frequently.
  • Add 3 Tablespoons all-purpose flour. Continue to cook and stir for 2 more minutes.
  • Add 6 cups rabbit stock, 1 14.5 oz. can diced fire roasted tomatoes, 1½ cups BBQ sauce, 1 bay leaf, ½ teaspoon dried thyme, and 1 teaspoon Worcestershire sauce to the pot. Simmer uncovered for about 20 minutes.
  • Stir in 1 12 oz bag frozen corn and 5 cups diced potatoes. Simmer for about 20 more minutes or until the potatoes are tender.
    Simmering pot of stew with rabbit stock, bbq sauce, tomatoes, potatoes, corn etc.
  • Before serving, stir in the reserved rabbit and adjust the seasonings to your taste.

Notes

  • 1 rabbit is plenty for a good tasting stew. If you like a meaty stew, use two rabbits. 
  • We like to use a Kansas City style BBQ sauce, but feel free to experiment with your favorite sauce.
  • Adding the rabbit back at the end helps to keep it from getting overcooked. 
  • If you don't have rabbit, try making this with chicken pieces instead.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 71g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 136mg | Sodium: 1308mg | Potassium: 1741mg | Fiber: 6g | Sugar: 29g | Vitamin A: 6971IU | Vitamin C: 41mg | Calcium: 104mg | Iron: 8mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!