Featured Recipe

Rabbit and Wild Mushroom Stew

Recipe from The Paleo Approach Cookbook by Sarah Ballantyne, PhD

This rustic French-inspired stew uses traditional French techniques and a layering of flavors to achieve a truly remarkable result. If the rabbit does not come with giblets, you can use 2 chicken livers to thicken the stew instead.



  • 2 heads garlic
  • 1 tablespoon avocado oil
  • 1 whole (2 1/2- to 3-pound) rabbit, including giblets, cut into parts
  • 3 to 4 tablespoons duck fat or lard
  • 1 onion, diced
  • 1 pound wild mushrooms
  • 1 1/2 teaspoons fresh thyme leaves (12 to 14 sprigs)
  • 4 cups Bone Broth (chicken, page 110), divided
  • 1 cup dry white wine, dry sherry, cognac, or broth
  • 1 teaspoon salt, plus more to taste
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh tarragon leaves


  1. Preheat the oven to 375°F. Slice off the tops of the heads of garlic (but leave the heads whole) to expose the individual cloves. Drizzle with the avocado oil. Wrap loosely in aluminum foil and bake for 45 minutes to 1 hour. Let cool.
  2. Once cool, squeeze the soft roasted garlic out of the peels and set aside.
  3. Pat the rabbit dry. Reserve the liver (put it in the fridge for now). Heat 2 tablespoons of the duck fat in a medium stockpot over medium-high heat. Brown the rabbit pieces and giblets (other than the reserved liver) in batches for 3 to 4 minutes per side, adding more fat as needed to prevent the rabbit from sticking to the pan. Remove the browned pieces and set aside.
  4. Add the onion to the stockpot and cook, stirring frequently, for 5 minutes. Add the mushrooms, roasted garlic, thyme, 3 1/2 cups of the chicken broth (reserving 1/2 cup), wine, and browned rabbit pieces.
  5. Bring to a boil, then reduce the heat to maintain a simmer for 1 hour and 30 minutes, stirring occasionally. Taste and add salt, if desired.
  6. In a blender, purée the reserved liver with the reserved 1/2 cup of broth on high speed until completely smooth. Add the pur&eacuteed liver, parsley, and tarragon to the stew. Stir and cook for 2 to 3 more minutes. Taste one final time and adjust the seasoning, if needed. Serve.

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