This Rabbit Mushroom Stew is full of delicious and healthy rabbit, mushrooms and veggies. A perfect soup for a warm cozy night 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 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.
“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).”
“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)”
- 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