Rabbit Stew with Buttermilk Biscuits

Instructions

1. 1

   Season and Dredge Rabbit

   • In a shallow dish, whisk together 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • Pat the rabbit pieces completely dry with paper towels. This is crucial for getting a good sear.
   • Dredge each piece of rabbit in the seasoned flour, coating all sides, then shake off any excess. Set aside on a clean plate.
2. 2

   Render Bacon and Brown Rabbit

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
   • Increase the heat to medium-high. Working in batches to avoid overcrowding, carefully place the rabbit pieces in the hot fat. Brown on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer the browned rabbit to the plate with the bacon. Add vegetable oil if the pot becomes too dry.
3. 3

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.
4. 4

   Create the Gravy Base

   • Sprinkle the remaining 2 tablespoons of flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
   • Slowly pour in about 1 cup of the chicken broth, whisking constantly and scraping the bottom of the pot to release any flavorful browned bits (deglazing).
   • Once the base is smooth, gradually whisk in the remaining chicken broth. Add the Worcestershire sauce, dried thyme, bay leaf, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
5. 5

   Simmer the Stew

   • Return the browned rabbit and cooked bacon to the pot. Add the cubed potatoes and stir to combine.
   • Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes.
   • The stew is ready when the rabbit is fork-tender and the potatoes are soft.
6. 6

   Finish and Serve

   • Remove the pot from the heat. Carefully fish out and discard the bay leaf.
   • Taste the gravy and adjust seasoning with more salt and pepper if needed.
   • Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread or cornbread.