This Rabbit Mushroom Stew is full of delicious and healthy rabbit, mushrooms and veggies. A perfect soup for a warm cozy night at home.

Looking for more healthy homemade soups? We have a whole section of soup recipes you may enjoy here. If you hunt or love venison our Crock Pot Venison stew is awfully good and very popular.

Rabbit Mushroom Stew is delicious and healthy. A perfect choice for a cozy meal at home.

My own back story on cooking with rabbit:

Way back in the day I raised domestic rabbits for meat. I had several hutches in a fenced yard. I raised them just the way people raise chickens. They were caged but I let them out to play in the fenced yard. My oldest son Bill was just a toddler then. Raising rabbits was a good hobby for us. We enjoyed raising them. And they are good eating too!

Rabbit Nutrition Facts:

Rabbit meat is healthy and delicious. It is also a good environmental meat choice. Rabbits require little food compared to other meat animals, even chickens, to produce a nutritionally superior meat, they produce a WONDERFUL fertilizer in their poop, and they have a very low impact on the earth compared to other meat animals.

According to Livestrong.com (linked at the post bottom) A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.

These are all great reasons to add rabbit to your diet. Here’s another. Like chicken, rabbit meat is incredibly versatile in recipes. It’s a mild flavored meat easy to cook into all types of recipes. You can substitute rabbit for chicken pretty much universally.

Rabbit Mushroom Stew Full of healthy nutrients and delicious flavor!

Rabbit Mushroom Stew recipe:

My daughter in Law, Heather, is sharing her recipe with us today. Heather really knows her way around a kitchen and is not afraid of culinary adventures. She found this domestically raised rabbit meat at our local food co-op. I’m so glad they are carrying rabbit meat. It is way under appreciated in our meat markets.

Heather’s Notes:

“I tried rabbit mushroom stew for the first time. I originally wanted to find a wild rabbit for this idea but found the rabbit I used at the Food Co-op (definitely a domestic rabbit).”

Rabbit Mushroom Stew

“I was going to follow a recipe but it was such a strange one that I completely went off what was in my head instead.”

“Rabbit Mushroom Stew pairs very nicely with fresh homemade crusty white bread and pinot grigio (at least that was my preference, I am definitely not an expert in wine)”

Instructions:

Begin by soaking the porcini mushrooms in hot water.
Melt the butter in a dutch oven or large soup pot over medium heat.
Prepare the rabbit by cutting it into large pieces (I had 3 large pieces in total with ½ of a rabbit).
Place rabbit in the pot and cook until each side is brown (about 3-4 minutes each side). Set the rabbit to the side.
Drain the porcini mushrooms reserving the mushroom water.
Prepare the mushrooms by cutting into manageable bite-size pieces.
Add the mushrooms to the butter left over in the pan from the rabbit.
Turn heat to Med-High and add minced garlic.
Cook the mushrooms for approx 4-5 minutes.
Add chicken broth, mushroom broth, rabbit and diced rutabaga to the pot.
Cover and cook for 1 hour and 15 minutes at a slow simmer.
Take out the rabbit and remove the bones.
Cut meat into manageable bite-size pieces.
Add the rabbit back into the broth along with the diced red potatoes (with skins) and sliced carrots.
Cook for an additional 30 minutes. For the last 5 minutes stir in the parsley.
Serves around 4-6 people.
*If using wild rabbit, use the whole rabbit

Heather’s Rabbit Stew

Total Time: 2 hours, 30 minutes

Number of servings: 5

See Detailed Nutrition Info on

Heather’s Rabbit Stew

Ingredients

½ rabbit cut into large portions
3TB Butter 1oz dried porcini mushrooms (also found at the Co-op)
¼ - ½ lb shitake mushrooms
½ lb Cremini mushrooms
5 cloves of garlic
10 sprigs of fresh thyme
1 cup of hot water (to soak porcini mushrooms)
3 ½ cups chicken broth
4 medium red potatoes
1 rutabaga
2 carrots
1/3 cup Parsley

Instructions

Begin by soaking the porcini mushrooms in hot water.
Melt the butter in a dutch oven or large pan over medium heat.
Prepare the rabbit by cutting it into large pieces (I had 3 large pieces in total with ½ of a rabbit).
Place rabbit in the pot and cook until each side is brown (about 3-4 minutes each side).
Set the rabbit to the side.
Drain the porcini mushrooms but use the reserved water for the broth later on.
Prepare the mushrooms by cutting into manageable bite-size pieces.
Add the mushrooms to the butter left over in the pan from the rabbit.
Turn heat to Med-High and add minced garlic.
Cook the mushrooms for approx 4-5 minutes.
Add chicken broth, mushroom broth, rabbit and diced rutabaga to the pot.Cover and cook for 1 hour and 15 minutes at a slow simmer.
Take out the rabbit and remove the bones.
Cut meat into manageable bite-size pieces.
Add the rabbit back into the broth along with the diced red potatoes (with skins) and sliced carrots.
Cook for an additional 30 minutes. For the last 5 minutes stir in the parsley.
Serves around 4-6 people.
*If using wild rabbit, use the whole rabbit