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Modern Stewed Rabbit Recipe

Game of Thrones Modern Stewed Rabbit

This dish is one of our favorites. While many of the soups and stews in Westeros rely on one or two simple, hearty flavors, this one is a distinct and sophisticated medley, both rich and delicate at the same time. The rabbit takes on a sweetness from the wine and onions that blends divinely with the saltiness of the olives and is rounded out by the rosemary.

Modern Stewed Rabbit

From A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

Modern Stewed Rabbit Recipe

Ingredients

  1. 6 tablespoons extra-virgin olive oil, divided
    1 rabbit, cut into pieces, keeping the legs whole
    Salt and ground black pepper
    1 cup dry red wine
    1 onion, finely chopped
    1 carrot, finely chopped
    2 stalks celery, finely chopped
    2 tablespoons tomato paste
    4 rosemary sprigs, tied into 2 bundles with kitchen string
    3 cups chicken stock
    1/2 pound (1 1/2 cups) Nicoise olives

Directions

  1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Brown the rabbit over medium-high heat, turning it occasionally, until it is crusty all over, about 10 minutes. Transfer the rabbit to a large plate.
  2. Add the wine to the skillet and continue cooking, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup and reserve, then wipe out the skillet.
  3. Add the remaining 1/4 cup olive oil to the skillet and reduce the heat to medium. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
  4. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper, and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 1 cup stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
  5. Discard the rosemary bundles. Serve the rabbit in shallow bowls.
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