This creamy rabbit stew with white wine and tomatoes is perfect for festive dinners. Serve it with rice, bread, or homemade pasta for a comforting meal.
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I hope your Easter preparations are going well. I’m busy making traditional Czech dishes and sweets, and this year I’m sharing one of my family’s favorites: a creamy rabbit stew with white wine and tomato sauce. I served it with naan bread for a slightly nontraditional touch, but it pairs beautifully with rice, bread, or pasta.
How to prepare rabbit stew
For the most flavorful result, make this stew a day ahead. Resting overnight allows the rabbit to absorb the rosemary, garlic and tomato flavors, and it makes the meat more tender.
Rabbit is a delicate meat and cooks similarly to chicken. Expect about 60–90 minutes of simmering, depending on the rabbit’s size. My rabbit was about 4–5 pounds and provided generous portions for six adults.
What to serve with rabbit stew
Rice is an ideal accompaniment because it soaks up the rich sauce.
Bread is another great option for mopping up the sauce. Store-bought naan or pita works well if you want a quick side.
Dumplings such as Czech bread dumplings are traditional and go nicely with the stew if you have time to prepare them.
Ingredients needed
- rabbit
- flour
- salt and pepper
- crushed tomatoes (canned or fresh)
- garlic
- fresh rosemary
- heavy cream and dry white wine
You can use cream from 10% up to 35% depending on how rich you want the sauce. I prefer 35% for a truly creamy stew. A few sprigs of rosemary add wonderful aroma and depth.
What special equipment you need
A large cast iron pot or a heavy saucepan with a lid works best. Although rabbit looks small, once portioned the pieces take up considerable space in the pot.
Wine for rabbit stew
This recipe calls for a dry white wine. If you prefer no alcohol, substitute apple or grape juice for a sweeter profile. The alcohol in wine evaporates during simmering, so the finished dish is not boozy.
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CREAMY RABBIT STEW WITH WHITE WINE & TOMATO SAUCE
Julia
Pin Recipe
30
1 10
1 40
Equipment
-
Regular large sauce pot with lid
Ingredients
- 1 rabbit 3–5 pounds
- 2 tbsp flour
- salt
- pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic sliced
- 4 cups crushed tomatoes
- 4 springs fresh rosemary
- 2 cups dry white wine or apple/raisin juice
- 1 cup 35% cream
Sides
- 1 pkg store-bought naan or pita
Instructions
-
Wash the rabbit and cut it into serving pieces. Remove the front and back legs, cut through the spine and halve the back to yield about eight pieces in total.
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On a shallow plate, combine the flour with salt and freshly ground pepper. Dredge each rabbit piece in the seasoned flour.
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Heat the olive oil in a large heavy pot over medium-high heat and brown the rabbit pieces on all sides until golden.
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When well-browned, add the butter, sliced garlic, crushed tomatoes and rosemary. Cover and simmer gently for about 1 hour, or until the meat is tender and starts to fall from the bone.
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Remove the lid and check doneness. If the meat is falling from the bone, stir in the cream, then add the wine and simmer another 10 minutes to meld the flavors.
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Optional: For an easier eating experience, remove the rabbit pieces, pull the meat from the bones, and return the shredded meat to the sauce. Otherwise, serve the pieces as they are.
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The result is tender, juicy meat in a rich, creamy tomato-wine sauce. Serve with naan, pita, rice, or fresh pasta.
Notes
- Serve this creamy rabbit stew with bread, rice or homemade pasta.
- If you prefer no alcohol, substitute the white wine with apple or grape juice for a sweeter profile.
- For a lighter version, use 15% cooking cream or coconut milk.