Frontier-Style Cast-Iron Rabbit Stew with Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours

Quick Ingredients

• 1 whole rabbit (2.5–3 lb), cut into 6–8 pieces
• 1/3 cup all-purpose flour
• 2 tsp kosher salt, 1 tsp black pepper
• 4 oz bacon or salt pork, diced
• 2 tbsp neutral oil (canola, grapeseed, etc.)
• 1 large onion, chopped
• 3 carrots, cut into 1-inch chunks
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1.5 lb waxy potatoes, cut into 1.5-inch chunks
• 2 tbsp tomato paste
• 1 cup dry red wine or hard cider
• 4 cups chicken or rabbit stock
• 8–10 juniper berries, lightly crushed
• 2 bay leaves, 4 thyme sprigs, 1 rosemary sprig
• 1 tbsp chopped fresh parsley (for serving)

Do This

• 1. Pat rabbit dry, season with salt and pepper, dredge lightly in flour.
• 2. In a large cast-iron Dutch oven, crisp bacon over medium heat; remove, leaving fat.
• 3. Brown rabbit pieces in batches in bacon fat and oil; set aside with bacon.
• 4. Sauté onion, carrots, and celery; add garlic and tomato paste, cook until fragrant.
• 5. Deglaze with wine or cider, scraping browned bits; add stock, juniper, bay, thyme, rosemary, and rabbit with bacon.
• 6. Simmer covered 45 minutes, then add potatoes; simmer another 35–45 minutes until rabbit and vegetables are very tender.
• 7. Adjust seasoning, discard herb stems and bay leaves, garnish with parsley, and serve hot from the cast iron.

---

Why You’ll Love This Recipe

• Deep, woodsy flavor from juniper, herbs, and slow-simmered rabbit, reminiscent of old frontier campfire stews.
• Everything cooks in one sturdy cast-iron pot for easy cleanup and maximum browned flavor.
• Hearty potatoes and carrots turn this into a complete, stick-to-your-ribs comfort meal.
• Perfect make-ahead stew that tastes even better the next day as the flavors meld.

Grocery List

• Produce: 1 large onion, 3 carrots, 2 celery stalks, 4 garlic cloves, 1.5 lb waxy potatoes, fresh thyme, fresh rosemary, fresh parsley (optional but recommended).
• Dairy: None required (a knob of butter for extra richness is optional).
• Pantry: 1 whole rabbit (2.5–3 lb, jointed), 4 oz bacon or salt pork, all-purpose flour, kosher salt, black pepper, neutral oil, tomato paste, dry red wine or hard cider, chicken or rabbit stock, juniper berries, bay leaves, optional apple cider vinegar or red wine vinegar.

Full Ingredients

Main Stew

• 1 whole rabbit (about 2.5–3 lb), cut into 6–8 pieces
• 1/3 cup all-purpose flour
• 2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided (plus more to taste)
• 4 oz bacon or salt pork, diced (about 4 thick slices)
• 2 tbsp neutral oil (canola, sunflower, or grapeseed)
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced 1/2-inch thick
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine or hard cider
• 4 cups low-sodium chicken stock or rabbit stock
• 1.5 lb waxy potatoes (such as Yukon Gold), cut into 1.5-inch chunks

Herbs, Spices, and Aromatics

• 8–10 juniper berries, lightly crushed
• 2 bay leaves
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 1 fresh rosemary sprig (or 1 tsp dried rosemary)
• Optional: 1/2 tsp smoked paprika for a faint smokiness

Finishing and Garnish

• 1–2 tsp apple cider vinegar or red wine vinegar (to brighten, to taste)
• 1 tbsp unsalted butter (optional, for a silkier broth)
• 1–2 tbsp chopped fresh parsley, for serving

Step-by-Step Instructions

Step 1: Prep the rabbit and vegetables

Pat the rabbit pieces very dry with paper towels. This helps them brown instead of steam. In a shallow bowl, mix the all-purpose flour with 1 tsp of the kosher salt and 1/2 tsp of the black pepper. Dredge each rabbit piece lightly in the seasoned flour, shaking off any excess. Set the coated pieces on a plate.

Prepare the vegetables: chop the onion, cut the carrots into 1-inch chunks, slice the celery, mince the garlic, and cut the potatoes into 1.5-inch chunks (leave the skins on if they are thin and clean). Keep the potatoes in a bowl of cold water to prevent browning until needed. Lightly crush the juniper berries with the side of a knife or in a mortar and pestle.

Step 2: Brown the bacon and rabbit in cast iron

Place a heavy cast-iron Dutch oven (5–6 quarts) over medium heat. Add the diced bacon or salt pork and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 6–8 minutes. Transfer the crisped bacon to a bowl with a slotted spoon, leaving the fat in the pot.

Add the neutral oil to the pot. Increase heat to medium-high. Working in batches so you do not overcrowd the pan, brown the rabbit pieces on all sides until deep golden, about 3–4 minutes per side. Do not rush this step; good browning means more flavor. Transfer browned rabbit to the bowl with the bacon. If the bottom of the pot begins to scorch, reduce the heat slightly.

Step 3: Build the aromatic base

Reduce the heat to medium. In the same pot with the browned bits and fat, add the chopped onion, carrots, and celery. Cook, stirring and scraping up any browned bits, until the onion is softened and starting to take on color, about 6–8 minutes.

Add the minced garlic and, if using, smoked paprika. Cook just until fragrant, about 30–60 seconds, stirring constantly so the garlic does not burn. Stir in the tomato paste and cook for 1–2 minutes more. The paste should darken slightly and coat the vegetables; this deepens the stew’s color and flavor.

Step 4: Deglaze and add liquids

Pour in the dry red wine or hard cider. Use a wooden spoon to scrape the bottom of the cast-iron pot, loosening all the browned bits (fond) into the liquid. Let the wine or cider simmer for 2–3 minutes to cook off some of the alcohol and reduce slightly.

Add the chicken or rabbit stock, crushed juniper berries, bay leaves, thyme sprigs, and rosemary sprig. Return the browned rabbit pieces and the crisped bacon (with any accumulated juices) to the pot. Stir gently to distribute everything evenly, making sure the rabbit is mostly submerged. If necessary, add a bit more stock or water to just cover the meat.

Step 5: Slow simmer for deep flavor

Bring the stew just up to a gentle simmer over medium-high heat, then immediately reduce the heat to low to maintain a very gentle bubble. Cover the Dutch oven with its lid, leaving it slightly askew if the simmer is too vigorous. Let the stew cook for about 45 minutes, stirring once or twice to prevent sticking.

During this stage, the rabbit will begin to turn tender and the flavors will meld with the herbs and juniper. Skim off any excess foam or fat rising to the top with a spoon, if you like a cleaner broth.

Step 6: Add potatoes and finish cooking

After 45 minutes, drain the potatoes and stir them into the pot. Make sure they are mostly submerged in the liquid. Taste the broth and add the remaining 1 tsp salt and 1/2 tsp black pepper (or to taste), bearing in mind the flavors will concentrate slightly as the stew finishes cooking.

Continue to simmer gently, covered, for another 35–45 minutes, stirring occasionally, until the potatoes and carrots are very tender and the rabbit is fully cooked and starting to come away from the bone. If the liquid level drops too low, add a splash of stock or water. If you prefer a slightly thicker stew, uncover for the last 10–15 minutes to allow some evaporation.

Step 7: Adjust, enrich, and serve rustic-style

When the rabbit is tender and the vegetables are soft, remove the bay leaves and woody herb stems. Stir in 1–2 tsp of apple cider vinegar or red wine vinegar to brighten the flavors. If you want a richer, silkier finish, stir in 1 tbsp unsalted butter until melted.

Taste and adjust seasoning with more salt and pepper as needed. Sprinkle the stew with chopped fresh parsley right before serving. Ladle the rabbit stew straight from the cast-iron Dutch oven into warm bowls, making sure each serving gets a good piece of rabbit, plenty of potatoes and carrots, and a generous ladle of the juniper-scented broth.

Pro Tips

• Dry meat browns better: Take the extra minute to pat the rabbit very dry and shake off excess flour. This gives you a nicely caramelized crust instead of pale, steamed meat.
• Go easy on the juniper: Juniper berries are powerful. Crushing 8–10 berries is plenty for a subtle, woodsy flavor that complements rabbit without tasting medicinal.
• Maintain a gentle simmer: A hard boil can toughen lean rabbit. Aim for slow, lazy bubbles so the meat turns tender and the vegetables keep their shape.
• Let it rest: If time allows, take the pot off the heat and let the stew sit, covered, for 15–20 minutes before serving. The flavors deepen and the broth thickens slightly.
• Use the right potatoes: Waxy potatoes such as Yukon Gold hold their shape and stay creamy in stew. Starchy russets tend to break down and cloud the broth.

Variations

• Mushroom frontier stew: Add 8 oz sliced cremini or wild mushrooms when you sauté the onions. They soak up the smoky, herbal broth and add earthiness.
• Chicken instead of rabbit: If rabbit is hard to find, substitute 2.5–3 lb bone-in, skin-on chicken thighs and legs. Follow the same method, adjusting simmer time as needed until the chicken is very tender.
• Herb dumpling topping: For an extra rustic touch, drop spoonfuls of biscuit or dumpling dough on top of the simmering stew during the last 20 minutes, cover, and steam until fluffy.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors deepen as it rests, so it is an excellent make-ahead dish. Reheat gently on the stovetop over low to medium-low heat, adding a splash of stock or water if the stew has thickened too much. You can also freeze the stew (without the potatoes, which can become mealy) for up to 2 months; add freshly cooked potatoes when reheating. Always bring the stew back to a simmer before serving to ensure it is piping hot all the way through.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 540 calories; 34 g protein; 27 g fat; 32 g carbohydrates; 4 g fiber; 5 g sugar; 1180 mg sodium. Actual values will vary based on the exact size of the rabbit, type of stock, and bacon used.