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Rabbit Stew


  • 5-6 Rabbit Hind Legs
  • 2 TBSP Butter, divided

  • 1 Onion, sliced from root to tip
  • 6-8 Mushrooms, sliced
  • 2 Heaping TBSP AP Flour

  • 4-6 Cups Water
  • 1 TBSP Better Than Bouillon Chicken Base
  • 2 TBSP Lemon Juice
  • 1 TBSP Preserved Lemon Rind, minced
  • 2 Bay Leaves
  • 2 tsp Dried Parsley
  • 1/2 tsp Black Pepper
  • 1/4 Black Pepper Garlic Powder
  • 1/8 tsp Fresh Ground Nutmeg

  • 1/2 Cup Crisp White Wine

  • Capers, rinsed
  • Sour Cream


  1. Pat rabbit legs dry. Preheat dutch oven or heavy bottomed soup pot over medium low heat.
  2. Melt one TBSP butter, brown rabbit on both sides. This may need to be done in batches to keep from over crowding.
    Take care not to let the butter scorch. Remove rabbit, set aside.
  3. Add remaining butter, onions and mushrooms, sautée for a few minutes; until onions start to get soft and translucent.
  4. Sprinkle flour over onions and mushrooms. Cook for a few minutes, stirring continuously.
  5. Put rabbit back into the pot. Add just enough water to barely cover the meat.
  6. Add remaining ingredients; except the wine. Stir well, being sure to scrape the bottom of the pot.
  7. Bring to a boil. Reduce heat, add wine and simmer for 1 hour.
  8. Taste broth, adjust salt and spices as neccesary.
  9. Continue to simmer 1-2 more hours until rabbit is fork tender and almost ready to fall off of the bone.
  10. Dish into serving bowls. Top each bowl with capers (about 2 tsp each) and a dollop of sour cream.
  11. Serve with crusty bread and a salad.

Adapted from Hunter Angler Gardener Cook: German Rabbit Stew