Slow Cooker Red Wine Rabbit Stew for a Tender Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the rabbit pieces in a hot skillet with a little oil before adding them to the slow cooker. This step adds a golden-brown crust, which contributes to the complexity of the final sauce.

If choosing to sear, ensure the rabbit is patted completely dry with paper towels to facilitate browning. The pan can then be deglazed with a splash of the red wine used for the stew, ensuring all the flavorful browned bits are scraped up and added to the slow cooker.

If you prefer a thicker sauce, you can remove the rabbit pieces once finished and whisk a small amount of cornstarch or flour mixed with cold water into the liquid. Set the slow cooker to high and cook for an additional 10 to 15 minutes until the sauce thickens.

Alternatively, you can mash a few of the cooked carrots and onions directly into the sauce to provide natural body and sweetness. Adjust the seasoning with a pinch of kosher salt and freshly cracked black pepper just before serving.

Variations

• Mushroom and Rabbit Stew: Add 8 ounces of sliced cremini mushrooms during the last hour of cooking to introduce an earthy, savory element that pairs perfectly with the red wine and rabbit.
• Herbed Rabbit Stew: Incorporate a tablespoon of tomato paste and a few cloves of smashed garlic during the initial assembly for a more intense, robust flavor profile in the final sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until piping hot throughout. Add a splash of wine if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew cools to room temperature within 2 hours before transferring it to the fridge to prevent bacterial growth. When reheating, do so gently on the stovetop over low heat or in the microwave, adding a splash of water or red wine if the sauce has thickened too much during storage. Reheat until the center of the stew is piping hot and steaming throughout.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day. Prepare the entire recipe as directed, allow it to cool completely, and store it in the refrigerator.

Reheat gently when ready to serve. This method allows the fats to solidify on the surface, which can be easily skimmed off if preferred, resulting in a cleaner, more refined sauce that is perfect for a stress-free dinner.

Serving ideas

Serve this rabbit stew in wide, shallow bowls to showcase the beautiful colors of the vegetables and the glossy red wine sauce. Accompany the dish with a side of creamy mashed potatoes, buttery polenta, or a slice of crusty baguette to soak up the juices.

A simple green salad with a sharp vinaigrette helps to cut through the richness of the stew, providing a balanced and satisfying meal. Ensure the plates are warmed slightly to keep the stew at an ideal serving temperature.

When plating, carefully place a portion of the rabbit meat in the center of the bowl and spoon the vegetables and sauce over the top. Garnish with a small amount of fresh parsley if desired for a pop of color, though the stew is elegant on its own. The dish is best served immediately while hot. If there is extra sauce, keep it in a small gravy boat on the table so guests can add more as they enjoy their meal with their chosen side dishes.

Frequently asked questions

Recipe card

Slow Cooker Red Wine Rabbit Stew for a Tender Dinner

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 4

Ingredients

• 2 lb rabbit pieces, bone-in
• 3 carrots, sliced
• 1 yellow onion, sliced
• 4 oz lardons or bacon strips, diced
• 1 bouquet garni
• 1 1/2 cups dry red wine

Instructions

1. Place the raw rabbit pieces at the bottom of the slow cooker to ensure they are fully submerged in the cooking liquid for even heat distribution during the long braise.
2. Scatter the sliced carrots and onions over the rabbit pieces. Add the diced lardons on top to allow their fat to render and baste the rabbit during the cooking process.
3. Place the bouquet garni in the center of the slow cooker. Carefully pour the red wine over the ingredients to provide the base for the braising liquid.
4. Cover and cook on low for 6 hours until the rabbit reaches an internal temperature of 165°F (74°C). Allow the meat to rest for 5 minutes before serving to ensure tenderness.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

38.5 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.