Rabbit Stew with tomatoes, onions, and dijon.

Rabbit Stew With Tomatoes, Onions, And Dijon.

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Jean Ray


Adapted from a chicken stew recipe on Simply Recipes. Use 1 chicken, cut-up, for chicken stew. I used fresh tomatoes but canned is fine too.


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20 Min
1 Hr
Stove Top


  • 1
    2-3 lb domestic rabbit, cut-up
  • 3 Tbsp
    olive oil
  • 3
    medium yellow onions, quartered
  • 1 tsp
    minced garlic
  • 1
    28-32 oz can diced tomatoes, or use fresh, peeled, diced
  • 1 tsp
    dried thyme
  • 2
    bay leaves
  • 1/4 tsp
    chili powder
  • 1/3 c
    white wine
  • 1/4 c
    dijon mustard

How to Make Rabbit Stew with tomatoes, onions, and dijon.


  1. Heat olive oil in large pan. Salt and pepper rabbit pieces, brown in oil. Remove to a plate when browned.
  2. Saute onion pieces in olive oil on medium high about 5 minutes. Add minced garlic and cook 1 minute more.
  3. Add tomatoes, thyme, bay leaves, and chili powder. Put rabbit on top of tomato mixture. Pour wine over. Cover and simmer 45 minutes, stirring occasionally.
  4. Add mustard to pot and stir. Increase heat to medium high and cook 10 minutes, until sauce is thick enough to stick to meat. Remove bay leaves.

Printable Recipe Card

About Rabbit Stew with tomatoes, onions, and dijon.

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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