Rabbit Stew


  • 1 rabbit, cut into several sections
  • 2 tablespoons butter
  • 3 medium cloves garlic, minced
  • 2 large leeks, with tops
  • 3 medium shallots, diced finely
  • 6 potatoes, cubed
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon sage
  • 8 cups water


Place the water and rabbit into a large covered pot, and bring to a boil.  Once boiling, reduce to a medium simmer.  After 30 minutes, remove the rabbit, keeping the water in the pot.  Remove all meat from the bones.  Try to assure that no small bones are left in the meat.

Remove the roots from the leeks, and their tops beyond 1.5" above the white body.  Slice each leek lengthwise twice, into quarters, then slice finely across.

After the water above has been simmering for 25 minutes, sautee the shallots and garlic.

Add the rabbit meat, garlic, shallots and all other ingredients to the pot, and set boiling again.  When it comes to a boil, reduce to a low simmer for 1 1/2 to 2 hours.

Serves 4-6

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