Red Wine Rabbit Stew Recipe

Pat the rabbit pieces dry. Prep the onions, carrots, and garlic so everything is ready next to the stove.

In a large pot over medium heat, cook the bacon until it releases fat and starts to brown. Stir so it doesn’t stick.

Add the onions and cook for 4–5 minutes, then stir in the minced garlic for 30–60 seconds until fragrant.

Tip in the carrots. Nestle in the rabbit pieces and turn them for a couple minutes so the surface lightly sears.

Add salt, peppercorns, bay leaves, and thyme. Pour in the red wine and scrape up any browned bits from the bottom of the pot.

Bundle the parsley and add it, along with the remaining crushed garlic. Bring close to a boil, reduce to low, cover, and simmer gently for 90 minutes.

The rabbit should be tender and easy to pull apart. For a thicker sauce, simmer uncovered for 5–10 minutes, then adjust seasoning.

Remove the bay leaves and parsley bundle. Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.