A delicious rabbit stew with mushrooms; a traditional recipe like no other; an easy and tasty meat stew. The rabbit is tender and juicy, and the combination with the mushrooms is perfect.
Rabbit meat has very little fat, is very healthy, and, when well cooked, is a delicacy with a mild, pleasant flavor.
A very simple recipe, yet full of flavor. You can use fresh seasonal mushrooms or canned ones, but in either case, I assure you the result will be exquisite, and the sauce will be amazing. So get some bread ready.
Rabbit stew with mushrooms Recipe
Difficulty: easy
Servings: 4 people
Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium‑sized rabbit, cut into pieces, weighing 1kg or 1.5kg | 1 |
| Flour | a few tablespoons |
| Medium onion | 1 |
| Garlic cloves | 2 |
| Mushrooms (oyster and button mushrooms) | 400 g |
| White wine | 1 glass |
| Thyme or a sprig of fresh thyme | 1 teaspoon |
| Olive oil, salt and pepper | as needed |
| Bay leaf | 1 |
| Water or chicken or beef broth | as needed |
Elaboration
- We start by seasoning the rabbit with salt and pepper; we lightly coat it in flour, remove the excess, and brown it in a large saucepan with a little oil; we will do this in batches, taking care that the oil does not burn.
- At the same time as we brown the rabbit, we cut the onion and garlic into fine pieces.
- Once the rabbit is golden brown, set it aside, and in the same pan, provided the oil hasn’t burned, add the chopped onion and garlic; add a little salt and let them soften.
- While the onion and garlic are cooking over low heat and covered, clean the mushrooms and, if they are very large, cut them into bite‑sized pieces.
- Once we have the garlic and onion sofrito, we add the mushrooms, a pinch of salt, and cover to cook for a few minutes.
- Next, we add the white wine and, with the casserole dish uncovered, we let it reduce by about half.
- Now add the browned rabbit; cover with water or stock; add the bay leaf and a pinch of thyme, and let it cook until the rabbit is tender; 20 to 30 minutes; the time is approximate.
- If during that time the rabbit stew with mushrooms becomes too dry, you need to add a little more water or broth.
- Finally, we adjust the salt level; we let it cool to room temperature and it’s ready to eat.
Like almost all stews, this rabbit and mushroom stew is much better the next day, in my humble opinion.
As always, I hope you enjoyed this recipe for rabbit stew with mushrooms.
Nutritional Facts for Rabbit Recipe for Dinner
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 plate | — |
| Calories | 330 kcal | 17% |
| Carbohydrates | 10 g | 4% |
| Protein | 38 g | 76% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 4 g | 20% |
| Cholesterol | 110 mg | 37% |
| Sodium | 480 mg | 21% |
| Potassium | 620 mg | 13% |
| Fiber | 2 g | 7% |
| Sugars | 3 g | — |
| Vitamin A | 240 IU | 5% |
| Vitamin C | 10 mg | 11% |
| Calcium | 45 mg | 3% |
| Iron | 3.5 mg | 19% |
Note: Nutritional values are approximate and may vary depending on the cooking method, vegetables, and seasonings used. Rabbit is a lean source of protein with a mild flavor, making it a nutritious and hearty option for dinner recipes.
*Percent Daily Values are based on a 2,000‑calorie diet.