Entree: Canada – Northern Canada (Nunavut) – Rabbit Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 whole rabbit, cut into pieces, approx. 2 lb (900 g) usable meat
- 2 tbsp (30 ml) rendered fat, lard, or vegetable oil (optional: 1 tbsp/15 ml seal oil for finishing)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 3 medium carrots, sliced into 1/2 in (1 cm) rounds, approx. 8 oz (225 g)
- 1 large rutabaga (or turnip), peeled and cut into 1 in (2.5 cm) cubes, approx. 12 oz (340 g)
- 2 large Yukon Gold potatoes, cut into 1 in (2.5 cm) cubes, approx. 1 lb (450 g)
- 1 large parsnip, peeled and cut into 1 in (2.5 cm) pieces, approx. 6 oz (170 g)
- 3 tbsp (24 g) all-purpose flour
- 4 cups (1.0 L) chicken or game stock (or water plus 1 bouillon if needed)
- 1 cup (240 ml) dry white wine or additional stock (optional)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 crushed juniper berries (optional, for a Northern flavor)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 cup (75 g) fresh or frozen cloudberries or crowberries (or tart lingonberries), optional but traditional when available
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

Short Description:
A hearty Northern Canada rabbit stew made with tender rabbit, mixed root vegetables and a hint of local berries, simmered in a rich game-style broth to make a complete main-course meal.

Regional Notes:
This Nunavut variation uses available wild rabbit and traditional root vegetables (potatoes, rutabaga, carrots) and sometimes includes local berries (cloudberries or crowberries) for bright acidity. Fat from rendered game or a touch of seal oil may be used traditionally for flavor; the stew is meant to reflect seasonal foraging and simple, long-simmer techniques used in the North.

1. Pat the rabbit pieces dry and season lightly with 1/2 tsp (3 g) salt and a pinch of pepper. Heat rendered fat or oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the rabbit pieces in batches until golden on all sides, about 4–5 minutes per side; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add chopped onion to the pot and cook until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the onions and garlic and stir to form a light roux, cooking 1–2 minutes to remove raw flour taste.
5. Deglaze the pot with the wine (if using) scraping up browned bits, then gradually add the stock while stirring to create a smooth broth.
6. Return the rabbit pieces to the pot. Add carrots, rutabaga, potatoes, parsnip, bay leaves, thyme, and crushed juniper berries (if using). Bring to a gentle simmer.
7. Partially cover the pot and simmer gently for 1 to 1 1/2 hours, or until rabbit and root vegetables are very tender. Stir occasionally and skim any excess fat or foam.
8. About 10 minutes before the end of cooking, stir in the berries (if using) and taste; add remaining salt and pepper as needed. If the stew is too thin, simmer uncovered a few minutes to reduce; if too thick, add a little more stock or water.
9. Remove bay leaves (and stems of thyme if used). Finish with chopped parsley and, if desired, stir in 1 tbsp (15 ml) seal oil or a knob of butter for added richness.
10. Serve hot as a complete entree. Traditional accompaniments include bannock or hearty rye bread if desired.