Marinated Rabbit Stew

Helena Unzueta 0

"Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe."

Ingredients 2 d 2 h {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1638 mg
  • 66%

Based on a 2,000 calorie diet

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  • Prep

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  1. Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
  2. Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  3. Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
  4. Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
  5. Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
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Reviews 4

  1. 5 Ratings


My family did not like this recipe at all. I would not call this a 'stew' it definately has a pickeled flavor.


This is actually a recipe for hassenpheffer and should NOT be confused as being a 'traditional type' of savory 'stew'. It is traditionally a tangy (kind of soury) tase, so you should be aware of this when making it, otherwise you will be giving it an unfair review. It is also a recipe that requires an aquired tase, and/or affinity for a dish such as this. That being said, the first time I had a dish like this I didn't care for it at all. Then I went to Germany in the military and had it made the authentic german way. I really enjoyed it (and found the person who made the first dish I tried had done so incorrectly), and then began ordering it every chance I got while over there. I made it once for myself back here in the states, and again it was pretty bad. My problem I found was that since I didn't have the red wine vinegar I thought it would be 'okay' to just use regular white vinegar. Well, it wasn't 'okay'. You REALLY DO need to use the red wine vinegar & this recipe should turn out perfectly for you as I had found. Another suggestion is that if you do not want or care for as strong of a tangy/sourish taste in your own dish, then cut back on the time you allow the rabbit to marinade to a day, or even as much as 12 hours. It will not be authentic that way, however you may find it more to the liking of 'american taste buds' if it has a little less zing to it. I hope this review has helped to clear up some misconceptions regarding a recipe such as this. ;-)


This was not good at all. All you can taste and smell was the vinegar. It would just about knock you out.