There’s something deeply satisfying about preparing a meal where you’ve been involved in every step of the process. As small-scale Rex rabbit farmers, we’ve found that raising our own meat connects us to traditional food practices that have sustained families for generations. Today, I’m sharing our family’s treasured English rabbit stew recipe – a hearty dish that brings comfort and nourishment to our table.

The Benefits of Raising Rabbits

Before diving into the recipe, I’d like to share why raising rabbits has been such a positive choice for our family:

Rabbits are incredibly efficient to raise compared to other livestock. They require minimal space, convert feed to meat efficiently, and reproduce quickly. A single doe can produce up to 50 pounds of meat per year!

Unlike meat birds that can be challenging to manage, rabbits are quiet, clean, and relatively low-maintenance. They thrive in simple hutches and are less susceptible to disease than many other livestock animals.

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Their portable nature makes them ideal for families like ours who move periodically. We’ll be taking a few breeding rabbits with us during our PCS to Texas this summer – something that would be much more difficult with larger livestock.

In uncertain times, having a reliable protein source is invaluable. While we don’t currently rely solely on rabbit meat, it’s comforting to know we could easily scale up production if needed.

A Traditional English Rabbit Stew

Growing up in England, rabbit was a common sight in butcher shop windows and frequently appeared on family dinner tables. This recipe brings back childhood memories and connects us to culinary traditions practiced around the world.

Ingredients:

1 whole rabbit (approximately 2-3 pounds), cut into serving pieces
3 tablespoons flour
Salt and freshly ground black pepper
3 tablespoons avocado or tallow
1 large onions, roughly chopped
3 carrots, peeled and cut into chunks
3 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 bay leaves
1 tablespoon tomato paste
1 cup red wine (optional)
3 cups bone broth or rabbit stock
Fresh parsley for garnish

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Instructions:

Prepare the rabbit: After butchering cleaning and resting your rabbit, cut it into serving pieces (typically legs, loins, and shoulders). Pat the pieces dry with paper towels.
Season and dredge: Place the flour in a shallow dish and season with salt and pepper. Coat each piece of rabbit with the seasoned flour, shaking off excess.
Brown the meat: Heat oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces on all sides, working in batches if necessary to avoid overcrowding. Transfer the browned meat to a plate.
Build the flavor base: In the same pot, add the onions and carrots. Cook until softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Deglaze and simmer: Return the rabbit to the pot. Add thyme, bay leaves, and tomato paste, stirring to coat. Pour in the wine if using, scraping up any browned bits from the bottom of the pot. Add the stock and bring to a simmer.
Slow cook: Reduce heat to low, cover, and simmer gently for about 1 hour, or until the rabbit is becoming tender.
Serve: Remove bay leaves. Garnish with fresh parsley and serve with crusty bread to soak up the delicious gravy.

This stew is even better the next day, as the flavors have time to meld together. It freezes beautifully too, making it perfect for batch cooking with our home-raised rabbits.

While rabbit meat might not be as common in American supermarkets as it is in Europe, raising our own has allowed us to incorporate this nutritious, lean protein into our regular meal rotation. There’s a special pride in serving a dish where you’ve overseen every step from birth to table – a connection to our food that’s increasingly rare in today’s world.

As we prepare for our move to Texas, I’m grateful that our rabbits will be coming along, ensuring this beloved family recipe can continue to grace our table no matter where military life takes us.

Print Recipe

From Barn to Table: My Traditional English Rabbit Stew

Ingredients

1 whole rabbit approximately 2-3 pounds, cut into serving pieces
3 tablespoons flour
Salt and freshly ground black pepper
3 tablespoons avocado or tallow
1 large onions roughly chopped
3 carrots peeled and cut into chunks
3 cloves garlic minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
2 bay leaves
1 tablespoon tomato paste
1 cup red wine optional
3 cups bone broth or rabbit stock
Fresh parsley for garnish

Instructions

Prepare the rabbit: After butchering cleaning and resting your rabbit, cut it into serving pieces (typically legs, loins, and shoulders). Pat the pieces dry with paper towels.
Season and dredge: Place the flour in a shallow dish and season with salt and pepper. Coat each piece of rabbit with the seasoned flour, shaking off excess.
Brown the meat: Heat oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces on all sides, working in batches if necessary to avoid overcrowding. Transfer the browned meat to a plate.
Build the flavor base: In the same pot, add the onions and carrots. Cook until softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Deglaze and simmer: Return the rabbit to the pot. Add thyme, bay leaves, and tomato paste, stirring to coat. Pour in the wine if using, scraping up any browned bits from the bottom of the pot. Add the stock and bring to a simmer.
Slow cook: Reduce heat to low, cover, and simmer gently for about 1 hour, or until the rabbit is becoming tender.
Serve: Remove bay leaves. Garnish with fresh parsley and serve with crusty bread to soak up the delicious gravy.