Diabetic-Friendly Rabbit Stew
🛒 Ingredients (4 servings)
- 2 lbs rabbit pieces (bone-in preferred for flavor)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 medium carrot, sliced thin
- 1 cup celery, chopped
- 1 cup zucchini, chopped
- 2 cups low-sodium chicken broth
- ½ cup crushed tomatoes (no added sugar)
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp black pepper
- Salt to taste
- Optional: ½ cup cauliflower florets (instead of potatoes)
👩🍳 Instructions
- Brown the rabbit:
Heat olive oil in a pot over medium heat. Brown rabbit pieces on all sides. Remove and set aside. - Sauté vegetables:
In the same pot, sauté onion, garlic, mushrooms, carrot, and celery for 4–5 minutes. - Simmer:
Return rabbit to pot. Add broth, tomatoes, thyme, bay leaf, pepper, and salt.
Bring to a boil, then reduce to low. Cover and simmer 45–60 minutes until tender. - Add zucchini & cauliflower:
Add during last 15 minutes of cooking. - Remove bay leaf before serving.
📊 Approximate Nutrition (per serving)
- Calories: ~280–320
- Net carbs: ~8–10g
- Protein: High
- Low glycemic load
- Lean, low-fat meat
💡 Why Rabbit Is Good for Diabetes
- Very lean protein
- Lower in fat than beef
- Helps with satiety and blood sugar control
- Naturally carb-free
🔄 Lower-Carb Option (5–6g net carbs)
- Omit carrot
- Increase zucchini or add spinach
- Skip tomatoes or reduce to ¼ cup
🍲 Slow Cooker Version
- Brown meat first
- Add all ingredients except zucchini
- Cook low 6–8 hours
- Add zucchini last 30 minutes
If you’d like, I can also give:
• A Mediterranean-style rabbit stew
• A creamy keto rabbit stew
