Entree: Canada – Newfoundland and Labrador, Atlantic Canada – Rabbit Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 whole wild rabbits, jointed, approx. 2 lb (900 g) total usable meat
- 4 oz (115 g) salt pork or back bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 3 tbsp (24 g) all-purpose flour
- 2 large onions, sliced, approx. 12 oz (340 g)
- 4 medium carrots, peeled and sliced, approx. 1 lb (450 g)
- 6 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks, approx. 2 lb (900 g)
- 4 cups (960 ml) chicken or beef stock
- 1 cup (240 ml) water
- 2 tbsp (8 g) fresh summer savory, chopped (or 2 tsp / 2 g dried summer savory)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A rustic Newfoundland rabbit stew made with locally hunted rabbit, root vegetables, and the regionally favored herb summer savory, finished in a rich, lightly thickened broth. Hearty and warming—meant as a complete main course.

Regional Notes:
This Newfoundland and Labrador version uses wild rabbit and summer savory (a classic Atlantic Canadian herb) and often incorporates rendered salt pork or back bacon for flavor, reflecting traditional local game-cooking methods. Compared with generic rabbit stews, it is simpler, heartier, and built to suit lean wild rabbit meat and the region’s root-vegetable crops.

1. Pat rabbit pieces dry and season lightly with salt and black pepper. Dust the pieces lightly with 1 tbsp (8 g) of the flour to help browning.
2. In a heavy Dutch oven or large pot over medium heat, add the diced salt pork and cook until the fat renders and the pork is browned, about 5–7 minutes. Remove most of the pork pieces to a bowl, leaving the fat in the pot.
3. Add the vegetable oil to the rendered fat. Increase heat to medium-high and brown the rabbit pieces in batches, 3–4 minutes per side, until well colored. Work in batches to avoid crowding. Transfer browned rabbit to a plate.
4. Reduce heat to medium. Add the sliced onions to the pot and cook in the remaining fat until softened and beginning to brown, about 6–8 minutes. Stir in the butter.
5. Sprinkle the remaining 2 tbsp (16 g) flour over the onions and cook, stirring, 1–2 minutes to remove the raw flour taste. Gradually pour in about 1 cup (240 ml) of the stock, scraping up browned bits from the bottom of the pot to deglaze.
6. Return the rabbit and the reserved salt pork to the pot. Add the remaining stock and 1 cup (240 ml) water, bay leaves, thyme, Worcestershire sauce, and half of the summer savory. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 45 minutes.
7. After 45 minutes, add the potatoes and carrots to the pot. Continue to simmer, covered, until the rabbit is tender and the vegetables are cooked through, another 30–45 minutes (wild rabbit can take longer — total simmer time may be 1½ hours).
8. Remove bay leaves. Taste and adjust seasoning with salt and pepper. If the stew needs thickening, uncover and simmer 5–10 minutes to reduce; if it is too thick, stir in up to 1/2 cup (120 ml) additional stock or water. Stir in the remaining summer savory and most of the chopped parsley in the last 2 minutes to preserve freshness.
9. Serve hot, garnished with the remaining parsley. This stew is traditionally enjoyed with brown bread or bannock and a side of pickled vegetables if desired.