Gordon Ramsay Rabbit Stew Recipe 

This delicious rabbit stew recipe is a hearty and flavorful dish that’s perfect for a cozy meal. With tender rabbit meat, aromatic herbs, and a rich broth, it’s an easy way to enjoy a comforting, warm dinner. The flexibility of using simple ingredients like carrots, celery, and olives makes this recipe versatile for any occasion.

Ingredients Needed:

• 1 rabbit (1.3 kg – 1.8kg / 3-4 pounds)
• 6 juniper berries
• 1 tsp dried oregano
• 1 tbsp olive oil (for seasoning)
• 4 cloves of garlic
• 4 tbsp all-purpose flour (for coating)
• 4 tbsp olive oil (for cooking)
• 360 ml (1 1/2 cup) white wine (Chardonnay)
• 2 celery stalks
• 4 carrots
• 2 onions
• 2 tbsp butter
• 1 tsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp dried diced mushrooms (porcini)
• 10 olives
• 1 tbsp capers
• herbs: 1 sprig thyme, 1 sage leaf, 2 springs parsley, 1 bay leaf
• 1 liter (4 cups) Vegetable Broth
• 6 prunes
• 1 tbsp diced fresh parsley (to serve)

How To Make Rabbit Stew Recipe?

1. Season the meat: Cut the rabbit into pieces and place in a bowl. Add salt, pepper, juniper berries, oregano, olive oil, and crushed garlic. Rub the seasonings into the meat and let it marinate for 15 minutes (or refrigerate overnight).
2. Pan-fry the meat: Coat the meat with flour. Heat 4 tbsp olive oil in a large skillet over high heat. Cook the meat in batches for 3-4 minutes on each side until golden brown. Remove and set aside. Discard the oil.
3. Boil the wine: Add the white wine to the skillet, scraping the bottom to get all the flavor. Bring it to a boil, then let it simmer for 3-4 minutes to cook off the alcohol. Set aside.
4. Cook the vegetables: In a large pot, melt butter over medium heat. Add chopped celery, carrots, and onions. Cook for 5 minutes, stirring occasionally. Stir in the flour and tomato paste and cook for 3-4 minutes.
5. Cook the stew: Add dried porcini mushrooms, olives, capers, and herbs to the pot. Pour in the vegetable broth and white wine, stirring well. Add the browned meat and any leftover marinade herbs. Bring to a boil, then cover and simmer on low for 1 hour. Add prunes and cook uncovered for another 30-40 minutes, or until the meat is tender.
6. Serve: Season with salt and pepper, then sprinkle with fresh parsley. Serve with your favorite side dish.

Recipe Tips:

• Don’t overcrowd the pan: When pan-frying the meat, cook it in batches to avoid overcrowding. This helps the meat brown evenly and prevents it from steaming.
• Simmer gently: Don’t let the stew boil rapidly, as this can make the meat tough. Keep it at a gentle simmer for the best results.
• Use fresh herbs: Fresh herbs like thyme, sage, and parsley add more flavor to the stew. Don’t skip them for the best taste.
• Let the meat marinate: Marinating the rabbit with herbs and garlic for at least 15 minutes (or overnight) will make the meat more flavorful and tender.
• Adjust seasoning at the end: Taste the stew before serving and add salt and pepper to suit your preference, as the flavors will develop while it cooks.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover stew to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, place the stew in a freezer-safe container or bag. It can be frozen for up to 3 months.
• Reheat: Heat the stew in a pot over medium-low heat, stirring occasionally for about 10 minutes until it’s hot.

Nutrition Facts:

• Calories: 159 kcal
• Total Fat: 4.6 g
• Saturated Fat: 1.3 g
• Cholesterol: 45.4 mg
• Sodium: 710.6 mg
• Potassium: 408.2 mg
• Total Carbohydrate: 11.2 g
• Dietary Fiber: 1.8 g
• Sugars: 2.5 g
• Protein: 17.6 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Stew Recipe
• Gordon Ramsay Irish Lamb Stew Recipe 
• Gordon Ramsay Beef Stew And Dumplings Recipe