Marinated Rabbit Stew Recipe

Marinated Rabbit Stew Recipe

How To Make Marinated Rabbit Stew

To make your dish a little bit exotic, try using rabbit meat when making stew. It’s tender and a little chewy, this rabbit stew is a dish with an earthier taste.

Preparation: 2 days
Cooking: 2 hours
Marinate Time: 3 days
Total: 5 days 2 hours



  • 2lbrabbit,cleaned and cut into pieces
  • 3cupsred wine vinegar
  • 3cupswater
  • ½cupwhite sugar
  • 1onion,sliced
  • 2carrots,peeled and sliced
  • 1tbspsalt
  • 1cuppickling spice
  • ¼tspground black pepper
  • cupall-purpose flour
  • 1tspsalt
  • ¼tspground black pepper
  • 3tbsprendered bacon fat
  • ¼cupall-purpose flour


  1. Put rabbit into a deep bowl and cover with a mixture of vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and ¼ teaspoon pepper.

  2. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.

  3. Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of flour, salt, and pepper.

  4. Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides.

  5. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.

  6. Thoroughly blend ½ cup of the reserved marinade and ¼ cup of flour.

  7. Slowly pour half of the mixture into the cooking liquid, stirring constantly. Bring to boiling.

  8. Gradually add only what is needed of the remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook for 3 to 5 minutes

  9. Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.


  • Calories: 417.64kcal
  • Fat: 15.61g
  • Saturated Fat: 4.81g
  • Monounsaturated Fat: 5.21g
  • Polyunsaturated Fat: 2.46g
  • Carbohydrates: 30.28g
  • Fiber: 1.30g
  • Sugar: 18.51g
  • Protein: 32.06g
  • Cholesterol: 93.03mg
  • Sodium: 1084.69mg
  • Calcium: 45.41mg
  • Potassium: 658.19mg
  • Iron: 3.62mg
  • Vitamin A: 170.61µg
  • Vitamin C: 3.34mg
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