French rabbit stew recipes

If you are French and live in the countryside you will of course get up very early on a frosty winter morning and go and shoot the rabbit yourself. The rest of us have to manage with what we can buy...


1/2 cup butter

6 shallots, sliced

1 rabbit, cut up

3 tablespoons flour

1 cup cold water

Bouquet garni (3 sprigs parsley, pinch of thyme, 2 large garlic cloves)

Several baby carrots, cooked

3 tablespoons red wine, preferably port or Madeira (optional)



  • Put 2 rounded tablespoons clarified butter into a heavy frying pan and melt over low flame.
  • Add 3 or 4 of the shallots and the pieces of rabbit. Cook rabbit until it is a golden colour, about 5 minutes.
  • Remove from frying pan and set aside along with juice.
  • Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour.
  • Make a paste, add 1 cup cold water; stir until well blended and thick.
  • Add bouquet garni.
  • Add pieces of rabbit with juice. Taste and season.
  • Add more shallots and salt and pepper, and the cooked baby carrots. Add enough tepid water to cover, and the red wine. Bring to a boil. Cover and simmer about 1 hour.