Marinated Rabbit Stew

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"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."
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2 d 2 h servings 453 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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

This was excellent. My husband grew up in Germany, and he and his entire family raved over this stew. There wasn't so much as a spoonful left in the pot!

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