Easter Bunny Stew - Rabbit Stew Recipe Video

This year, we made a tender and delicious Easter Bunny Stew. Using the tried and true method of slow braising, we made a succulent and delicious rabbit that I'm sure you are going to love. This Hasenpfeffer inspired recipe features the notes of red wine, fresh herbs and currant jelly to create this unforgettable Spring holiday meal.


Preparation Time15 MinCooking Time2 Hr 10 Min
Ready In2 Hr 25 MinDifficulty LevelMedium
Main IngredientInterest Group


For the stew
 Rabbit meat4 Pound
 Flour1⁄3 Cup (5.33 tbs) (For coating the rabbit pieces)
 Bacon3⁄4 Pound, chopped, divided
 Shallots2 Medium, diced
 Garlic3 Clove (15 gm), minced
 Onion1 Medium, chopped
 Dry red wine2 Cup (32 tbs)
 Chicken stock1 1⁄2 Liter
 Cider vinegar1⁄4 Cup (4 tbs)
 Currant jelly1 Tablespoon
 Peppercorns10 Medium
 Fresh thyme3⁄4 Tablespoon
 Rosemary3⁄4 Tablespoon
 Parsnips3 Medium, chopped
 Baby potatoes8 Medium
 Sour cream1⁄4 Cup (4 tbs) (For garnishing)
For the roux
 Butter4 Tablespoon
 Flour4 Tablespoon
 Thyme1⁄2 Tablespoon
 Salt & pepper To Taste

Nutrition Facts

Serving size

Calories 473 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 173.4 mg

Sodium 468.3 mg19.5%

Total Carbohydrates 29 g9.5%

Dietary Fiber 2.9 g11.5%

Sugars 6.4 g

Protein 47 g94.9%

Vitamin A 9.9% Vitamin C 23.2%

Calcium 7.5% Iron 41%

*Based on a 2000 Calorie diet

Things You Will Need

To brine the rabbit meat
1. Water - 4 liters
2. Salt - 1/2 cup
3. Pepper corns - 10, medium
4. Bay leaves - 2, medium


1. On a chopping board, take the rabbit apart, setting aside the legs and shoulders, to be used in the stew. Take the loin out and and set aside.
2. Brine the meat overnight (or 4-5 hours) in a mixture of 4 Liters of water, 1/2 a cup of salt, 10 peppercorns and a couple of bay leaves.
3. When the brining is done, take out the meat pieces and dry with paper towels.

4. Take the rabbit pieces and lightly dredge in flour.
5. Heat a large pot or dutch oven on medium high heat and fry ½ lb of the chopped bacon to render out the fat. Remove the bacon, keeping the fat, and brown the rabbit pieces on both sides. When they are browned, remove and set aside.
6. In that same pot, saute shallots, garlic, onion, and a ¼ lb of bacon. When the onions are looking translucent, de-glaze it with dry red wine, then add chicken stock and a splash of cider vinegar. Bring to a boil, stir in the currant jelly, whole peppercorns and fresh thyme and rosemary. Submerge the rabbit in the liquid and add chopped parsnips. Cover and let it simmer on medium heat for 1.5 – 2 hours or until rabbit is tender, almost falling off the bone.
7. In the last half hour, add baby potatoes, cover and continue to cook until they are fork tender.
8. Once the stew is done, in a small saucepan make a roux by whisking butter over medium high heat with some flour to make a paste. Cook that paste for a minute or two to give it a little color, then add in some of the liquid from the stew. Combine with more thyme, season with salt and pepper and the gravy is ready.

9. Plate all the root vegetables and put the rabbit positioning one of the legs on top. Spoon over some of that rich gravy and a dollop of sour cream and serve.