Name: Easy Rabbit Stew
Prep time: 45 min
Cook time: 20 min
Yield: 4 people
Cuisine: Ile-de-France
Ingredients: 1 rabbit; 100 oz ofbacon bits; 5 onions (small); 125 oz ofbutton mushrooms; 2 glasses ofdry white wine; 1 tbsp ofcornstarch; 2 carrots; 1 branch ofcelery; 1 bouquet garni (at least thyme and bay leaf); salt and pepper; 50 oz ofbutter; 2 tbsp ofoil; 400 oz ofpotatoes; chef's knife; pressure cooker; cast-iron casserole (or...); vegetable brush

main courses cooking in a pressure cooker meat poultry prepared in advance slow cooking traditional cuisine

Updated on 22 March 2026 by

ratatouille

9 reviews 4.61 : Very good

Cuisine

Ile-de-France

Level

Easy

Preparation

45 minutes

Cooking

20 minutes

Here is a very simple recipe for rabbit in gibelotte (sometimes incorrectly spelled "lapin en gibelote").

Table Of Contents

What is rabbit gibelotte?

Gibelotte, which comes from the term "gibelet" (a dish made with small birds), is a stew made with white wine, bacon, and mushrooms. Rabbit en gibelotte is a variation of "lapin chasseur."

How should you cook this rabbit gibelotte?

This rabbit gibelotte is an easy recipe to make and cooks relatively quickly, especially if you use a pressure cooker.

But you can also cook this rabbit gibelotte in a cast-iron pot. This will allow for a slow, flavorful cooking process.

How do you season your rabbit gibelotte?

To flavor the meat and the sauce, I naturally use a bouquet garni (bay leaf, thyme, and other herbs like rosemary, depending on what you have).

But I also like to add one or two carrots and a stalk of celery to further enhance the flavor of this aromatic bouquet.

Give it a try!

I hope you’ll feel inspired to try this delicious rabbit stew recipe yourself!

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the stew
1 rabbit
3.5 oz of bacon bits
5 onions small
4.4 oz of button mushrooms
2 glasses of dry white wine
1 tbsp of cornstarch

Aromatic bouquet
2 carrots
1 branch of celery
1 bouquet garni at least thyme and bay leaf
salt and pepper

Cooking
1.8 oz of butter
2 tbsp of oil

Support
14.1 oz of potatoes

Preparation of the gibelotte
- 1
  In a casserole dish, brown the rabbit pieces with the butter and oil, the small onions, and the diced bacon.
- 2
  Sprinkle with flour. Stir.
  Pour in the dry white wine and the cornstarch mixed with a small amount of cold water.
  Add the bouquet garni, carrots, and celery.
  Season with salt and pepper.
- 3
  Cover the pot and let it simmer over low heat for one hour.
  If you have a pressure cooker, you can reduce the cooking time to 20 minutes[/recipe-timer, starting from the moment the valve begins to whistle.
- 4
  Steamed potatoes are the classic side dish for rabbit stew.
  If you choose this side dish, peel and rinse the potatoes.
  Cut them in half if they are too large, and halfway through cooking the rabbit, place them on top of the rabbit in the steamer basket of the pressure cooker.
  Season with salt to taste.
- 5
  While the rabbit and potatoes are cooking, clean the mushrooms. Do not peel them.
  Slice them thinly and sauté them separately for [recipe-timer minutes="5"]5 minutes in a skillet.
Service
- 6
  Once the rabbit is cooked, add the mushrooms to the stew sauce and give it a stir.
  Serve the rabbit with the sauce and steamed potatoes.
  Enjoy your meal! 😋

Notes

WHAT TO DRINK WITH THIS RABBIT STEW?

Givry (Red): This wine from the Côte Chalonnaise is made exclusively from Pinot Noir grown on limestone soils, offering crisp fruitiness and silky tannins (Domaine Joblot, Domaine François Lumpp, or Domaine Parize).
Savennières (White): This exceptional schist terroir in the Loire showcases Chenin Blanc, producing dry, dense wines with intense minerality (Domaine aux Moines, Château d’Épiré, or Domaine du Closel).
Pomegranate Juice (Non-Alcoholic): Choose a pure organic juice, preferably from Spain or Turkey, for its natural richness in tannins and acidity, which give the palate structure much like a wine

Comments

Françoise
March 22, 2026

Great, thank you very much for the clear explanation
❤️1
- Ratatouille
  March 22, 2026
  Hello Françoise, thank you so much—I'm glad you liked the recipe!!!
Brigitte
November 15, 2025

Thanks for this classic recipe👍
❤️1
- Ratatouille
  November 16, 2025
  You're welcome, Brigitte!
Mario
December 5, 2024

I added some carrot slices and decided to use red wine 🍷 instead, along with some oregano
- Ratatouille
  September 8, 2025
  Hi Mario, thanks for your comment… carrots really do go well in this rabbit stew recipe, so I’ve added them to the list of ingredients! As for the red wine, that would make it more of a “civet,” but I’m sure it would be delicious too 😋
Leclerc
November 29, 2024

Easy and delicious. A variation with crème fraîche and spaghetti is also very popular.
- Ratatouille
  September 8, 2025
  Thanks for your suggestion—I’ll definitely give it a try 😋