Rustic Rabbit Stew with Root Vegetables
Traditional British Recipes

Rustic Rabbit Stew with Root Vegetables

On the Hob
serves 4

This rustic rabbit stew is built for slow, gentle cooking: browned rabbit pieces, sweet root vegetables and herbs simmer together until the meat is tender and the broth is deeply savoury.

Serve it in warm bowls with crusty bread or buttery greens. The recipe keeps the flavours classic and practical, with enough stock for spoonable comfort rather than a dry casserole.

DinnerStewMainOne-PotComfort Food
20 mins prep1 hr 35 mins cook1 hr 55 mins total

  1. Pat the rabbit pieces dry, season with salt and black pepper, then dust lightly with the flour.

  2. Warm the olive oil in a large heavy casserole or stock pot over a medium-high heat. Brown the rabbit in batches until golden on all sides, then lift it onto a plate.

  3. Lower the heat to medium. Add the onion, carrots, parsnips and turnip to the same pot and cook for 8–10 minutes, stirring often, until the edges start to soften and colour.

  4. Stir in the garlic, thyme, rosemary and bay leaves for 1 minute, scraping up any browned bits from the base of the pan.

  5. Return the rabbit to the pot with the potatoes and pour in the stock. Bring to a gentle simmer, cover with a lid and cook for 75–90 minutes, turning the rabbit once or twice, until the meat is tender.

  6. Lift out and discard the bay leaves and herb stalks. Taste the stew and adjust the salt and pepper, loosening with a splash of water or stock if it looks too thick.

  7. Finish with chopped parsley and ladle into warm bowls with plenty of the vegetables and broth.

Keep cooking

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