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Easy Rabbit Stew

Cooks in
50 Min
Meal Type
Main Dish

Easy Rabbit Stew

Easy Rabbit Stew

Rabbit is a great alternative to chicken. It is a very tender and mostly lean meat. This dish cooks relatively fast and does not require too much cooking skills and energy. Let’s get rolling Foodies!


  • 2 whole rabbits, wild if possible
  • 2 tablespoons English mustard powder
  • 4 small onions
  • 2 celery sticks
  • 1 tablespoon butter
  • a few sprigs of fresh thyme
  • 1/2teaspoon Dijon mustard

Prep Instructions

  1. Cut the rabbits (or best have your butcher do it for you). Supermarket bought rabbits will most likely be pre-jointed. The farmed rabbits are OK, should be tender but not so wild tasty. But they should definitely do the job.
  2. In a larger mixing bowl, place mustard powder, sea salt and freshly ground black pepper. Combine all ingredients well.  Coat all rabbit pieces with the mixture until well coated.
  3. Cut the onions into halves. Trim and chop the celery stalks and then peel the carrots.
  4. Melt the olive oil in a large, shallow sauté pan over a medium heat. Add the rabbit and brown evenly on all sides.
  5. Add the onions, celery, carrots and thyme, and cook gently until soft.
  6. Pour over with enough water to cover. Simmer gently for about 40 minutes, or until the meat is tender, adding water if the liquid gets low.
  7. Once cooked, simmer the liquid to thicken, and stir in the Dijon mustard before serving. Pairs great with crusty piece of bread, brown rice or a varieties of veggies salad.

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Nutrition Facts & Tips

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein