Rabbit Stew With Tomatoes, Onions, And Dijon. Recipe

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Rabbit Stew with tomatoes, onions, and dijon.

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


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


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

About this Recipe

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