Cooking on the Edge: Rabbit Stew

Jesse O. Walls
Executive Editor of New Media

An exotic alternative to chicken, rabbit is very lean and usually raised without the use of steroids or hormones. It can be prepared in a number of ways, from using it as a substitute in your favorite chicken dish to preparing the traditional German stew known as hasenpfeffer. In this week’s recipe I give the German dish a Cajun twist, combining the sweet taste of rabbit with a hint of spice and a medley of vegetables, creating a thick and hearty stew that is perfect alone or served over rice.

Jesse O. Walls | Executive Editor of New media

Jesse O. Walls | Executive Editor of New media


2-4 lbs. whole rabbit
1 cup butter, cubed
¾ cup flour
4 medium red potatoes, halved and quartered
1 cup celery, chopped
1 cup carrots, chopped
1 cup sweet peppers, julienned
½ cup green onion, chopped
½ cup sliced mushrooms
1 ½ cup vegetable stock
5 cups water
1 tbsp. tomato paste
¼ cup parsley
½ tsp. chipotle pepper
Dirty rice (optional)


In a 4-quart slow cooker, add rabbit and 4 cups water. Cook on low until meat falls off the bone. Drain and set aside.

In a large skillet, melt ¾ cup butter and stir in flour. Cook over low heat until mixture is a caramel color, about 20-25 minutes. Add potatoes, celery, carrots, peppers and onion and stir until coated.

Add vegetable stock, tomato paste, 1 cup water, parsley and pepper, stir until blended. Bring to a boil.

Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Meanwhile, in a small skillet, melt ¼ cup butter. Add mushrooms and sauté until lightly browned.

Add rabbit and mushrooms to stew and heat through, 5-10 minutes.

Serve in bowls or over dirty rice.

Bon appétit.