Italian Rabbit Stew

No! This is not anyone’s pet bunny 🐰. This is a meat rabbit bred and raised for the purpose of eating. Not any different from cows, pigs, or chickens bred and raised for eating.

Funny, we usually make this recipe with chicken! But while we were shopping 🛒 for groceries the other day, we came across some rabbit in the frozen food section and we were, like, WOW! We haven’t had rabbit in a long, long time. Years even!

So….why not! Rabbit meat is pretty tasty and we have the perfect recipe for it.

  • One rabbit – cut up. If you don’t know how to cut up a rabbit, just google it. There are full instructions on the internet.
  • 1/4 cup of canola oil
  • 1 cup of flour
  • Two tbsps of salt
  • 1 tbsp of black pepper
  • 2 oz. of Vodka
  • 6 cloves of garlic – smashed and halved
  • 3-4 sprigs of rosemary – left whole
  • Five carrots 🥕- cut up into fairly large pieces
  • One can of diced tomatoes
  • salt and pepper to taste
  • 1 can of chick peas ( garbanzo beans) – drained and rinsed
  • One cup of olives – we used stuffed green olives but you can use just about any kind. Kalamatas would work well.


Pre heat oven to 350*F

First place the flour, 2 tbsps of salt and the 1 tbsp of pepper into a shallow plate, like a pie pan. Give it a good stir to combine the flour with the seasonings.

Next, take your pieces of rabbit or chicken and coat them with the flour mixture. Knock of any excess flour.

In a Dutch oven (casserole) , pour the 1/4 cup of canola oil into it and heat at a medium to high temperature.

When the oil is hot, brown the pieces of meat. Cook only a few pieces at a time and remove from the oil on to a plate for later. You do not need to cook them all the way through. They will finish cooking in the stew.

Make sure you have good ventilation as the kitchen can get quite smoky during this browning of the meat procedure.

Just like this

After you have finished browning the meat, remove the Dutch oven from the heat and deglaze the pot with the 2 oz. of Vodka.

Return the Dutch oven to the heat and add the garlic and carrots. Sauté this for a few minutes then add the can of diced tomatoes and rosemary sprigs. Also, add a little salt and pepper to taste.

Bring this to a boil then get the browned meat, chick peas, and olives into the pot and give it a good stir.

Cover and put the pot into the pre-heated oven for approximately 1 to 1 1/2 hours. Check after the one hour mark, if the carrots are cooked through and the meat is done. Then take the lid off and continue to cook in the oven for another 15 minutes or so.

This meal pairs very well with a Cotes du Rhone!

Remember to cook with love in your heart- the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s