Rabbit Stew with Wild Blueberries

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  • 4 cups frozen Wild Blueberries
  • 2 tablespoons clarified butter
  • 18 ounces rabbit meat, cut in 1-inch pieces
  • 2 onions
  • ¼ cup tomato paste
  • salt and pepper
  • 3 tablespoons flour
  • 1 cup red wine
  • 12 ounces beef bouillon
  • 5 juniper berries
  • 1 teaspoon of allspice
  • 2 bay leaves
  • 1 cup roasted walnuts


Defrost Wild Blueberries and keep the juice. Keep berries in refrigerator while duck is cooking. Heat clarified butter in a skillet. Sear rabbit in portions. Peel onions and coarsely chop them. Add onions to the meat and sauté. Add tomato paste. Season with salt and pepper. Add flour and mix.

Add red wine, blueberry juice, bouillon and 2 cups of water. Add juniper berries, allspice and bay leaves, bring to a boil and let simmer covered at medium heat for 2 hours. Coarsely chop walnuts. 10 minutes before the end of cooking time add blueberries and walnuts to the stew. Cook uncovered until thickened to desired consistency. Season to taste with salt and pepper. Serves 4. This tastes great with flat noodles.


364 calories, 30g carbohydrate, 43g protein, 12g fat, 90mg cholesterol, 1g trans fat, 690mg sodium, 2g fiber

Wild Blue is Good for You!