Easy Rabbit Stew Recipe – Basically, it’s a simple stew recipe that could easily be made with chicken but do try it with game. The flavors are very distinct. At home, we call it a Civet de Lapin.
My great-grandmother was quite the home chef. She could prepare all types of wild game recipes but rabbit was her forte – especially when prepared as pâté.
Fresh rabbit meat has become rather expensive and is generally found in high end supermarkets such as Whole Foods®. Markets such as Wegmans® carry D’Artagnan packaged meat products.
Where else can you find the meat? You can order it online from D’Artagnan Foods®
I drive to Maryland on a regular basis and one of their Giant® food stores has set aside about 18 inches of their meat counter exclusively for D’Artagnan products: pâtés of all types, game meats including prime rib of buffalo, duck magrets, specialty sausages and rabbit!
That’s where I found mine. At Giant®, I paid a little over $22.00 for a whole rabbit that weighed just under 3 pounds. I look at this purchase as a rare treat.
Click on the link for a gallery of photos showing how to cut a whole rabbit into serving pieces. It is really easy to do.
If you prefer to skip that step then rabbit meat is available in individual cuts – the saddle, as legs quarters or the loin meat.
Want it boneless? You can have that too.
Wild hare is much “gamier” (and expensive) than farm raised rabbit.
That’s not to say that farm raised rabbit is inexpensive. Not anymore.
The original recipe for a Civet De Lapin ( a traditional rabbit stew recipe) is really very simple. Yet, I try to streamline and adapt recipes where possible without compromising the flavor.
I recommend using shallots instead of onions. There is a world of difference in the flavor.
Also…don’t be afraid of garlic. Might scare you to know how much I use but there are recipes, particularly stews, where the addition of garlic (and I mean fresh garlic) will raise the flavor to another level.
You’ll be drawing straws as to who gets the leftovers!
Nothing says comfort food to ME like rabbit stew. It takes me back to my childhood days in the French country side surrounded by several generations of fabulous family cooks.
Note: Watch for the tiny bones. Some as as small as toothpicks.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!
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