Gluten-Free Rabbit Stew
By the Gluten Free Recipes team ·
This hearty gluten-free rabbit stew is a comforting meal, featuring tender protein simmered with aromatic vegetables in a rich, savory broth. The subtle sweetness of carrots and the earthiness of potatoes create a perfectly balanced flavor profile with a satisfying, thick texture.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, rabbit meat, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rabbit Stew: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Rabbit Stew: This recipe is naturally gluten-free, relying on cornstarch for thickening instead of gluten-containing flours. Always confirm stock and canned goods are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 lb rabbit meat, cut into 1-inch pieces
- 2 cups diced vegetables (1 medium onion, 2 carrots, 2 celery stalks, 2 medium potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz, optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the diced rabbit meat and sear on all sides until nicely browned, about 5-7 minutes. Remove the rabbit from the pot and set aside, leaving the drippings behind.
- 2
Add the diced onion, carrots, and celery to the same pot. Sauté the vegetables, stirring occasionally, until they begin to soften and the onion becomes translucent, approximately 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Return the seared rabbit meat to the pot. Add the diced potatoes and the optional diced tomatoes. Pour in the certified gluten-free chicken or vegetable stock, ensuring all ingredients are mostly submerged. Bring the liquid to a rolling boil.
- 4
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for at least 20-25 minutes, or until the rabbit is tender and the potatoes are easily pierced with a fork. The aroma should be rich and savory.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering stew while stirring constantly. Continue to simmer for an additional 3-5 minutes, or until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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