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Braised Rabbit Brunswick Stew

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“Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.”
1hr 10mins

Ingredients Nutrition

  • 1 small rabbit (1 to 2 lb.)
  • 12 teaspoon basil, chopped
  • 12 teaspoon chervil, chopped
  • 12 teaspoon lemon thyme, chopped
  • salt and pepper, to taste
  • 2 tablespoons butter, clarified
  • 1 red onion, pared,halved
  • 1 carrot (batonette)
  • 1 celery rib (batonette)
  • 2 red potatoes, cut in quarter
  • 1 quart brown chicken stock
  • 4 ounces lima beans, shelled
  • Tomato concassee
  • skinned seeded finely chopped tomatoes, pulp
  • basil
  • chervil
  • lemon thyme, chopped,to taste


  1. Remove hind legs from rabbit; remove thigh bones.
  2. Combine herbs; sprinkle in thigh cavity.
  3. Season with salt and pepper; reserve.
  4. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
  5. Season rabbit loin; dice smoked pieces.
  6. Place butter in large pan; heat until hot.
  7. Add loin and smoked pieces; sear on all sides.
  8. Remove from pan; reserve.
  9. Place onion, carrot and celery in pan; cook until onion is caramelized.
  10. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
  11. Heat to boiling; cover.
  12. Place in 210 degree F oven; braise for 30 to 40 minutes.
  13. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
  14. Strain stock; place lima beans and smoked pieces in saute pan.
  15. Add tomato concassee and pinch of herbs; saute lightly.
  16. Add herbs to stock; heat until hot.
  17. Adjust seasoning.
  18. TO SERVE: Debone loin; reserve meat warm.
  19. Arrange celery and carrot batons on warm platter; lay thighs over.
  20. Arrange potatoes in two rows; place lima bean mixture in space between rows.
  21. Lay loins on beans.
  22. Pour stock over all.
  23. Serve with cornbread.

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