Crock Pot Rabbit Stew Recipes

CROCK POT RABBIT STEW

Steps:

• Grind pepper over the rabbit and place in the crock pot.
• Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
• Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
• Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
• Give it a good stir and allow to rest 10-15 minutes before serving.
• At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
• You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

RABBIT STEW

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

SLOW COOKER RABBIT STEW WITH SOUR CREAM

Steps:

• Sprinkle the meat with salt, pepper, and paprika and arrange it in the bowl of a slow cooker. Layer the carrots and onions on top of the meat, along with the mushrooms, if using.
• Add a few sprigs of fresh rosemary or thyme to the mixture.
• In a bowl, combine the condensed soup with the Worcestershire sauce. Stir the mixture and spoon it over the meat.
• Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. According to the USDA, the minimum safe temperature for rabbit is 160 F.
• Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot.
• Serve the stew with crusty bread or biscuits and a tossed salad .

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.