Alpine Rabbit Stew - Or, Here Comes Peter Cottontail, Swiss

Prep Time
Cook Time
2h 30m
Ready In

"Culinary Orgasm lol great blog"

Original recipe yields 6 servings


  • Serving Size: 1 (758.4 g)
  • Calories 679.8
  • Total Fat - 23.6 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 292.2 mg
  • Sodium - 934.3 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 7.3 g
  • Sugars - 14.2 g
  • Protein - 83.4 g
  • Calcium - 146.3 mg
  • Iron - 11.9 mg
  • Vitamin C - 26.6 mg
  • Thiamin - 0.4 mg

Step 1

Gently fry the finely diced bacon with a little butter for about 3-5 minutes or until soft.

Step 2

Carefully lay the rabbit into the pot so that each piece of meat will lay on the pot bottom. If they don't fit, do this in as many batches as it takes. Add the remaining rabbit pieces and continue to sauté over high heat.

Step 3

Salt the rabbit and set aside.

Step 4

Add the onions, garlic, celery, carrot, cinnamon and bay leaf to the bacon. Fry over medium-high heat, moving constantly.

Step 5

Add the chopped liver and let it color. It will turn from red to grey.

Step 6

When the liver has turned in color, add the wine and let it bubble.

Step 7

Add the tomatoes and the herbs. Add the rabbit, bring to a boil, cover and reduce to a gentle simmering. Let it cook for at least one hour or as long as it takes for the rabbit to be really soft.

Tips & Variations

No special items needed.