SLOW COOKER RABBIT STEW
Slow Cooker Rabbit Stew. A truly delicious creamy slow cooker rabbit stew loaded with seasonal vegetables and a creamy French style sauce made with the rabbit juices as it cooks.
Provided by RecipeThis.com
Categories Main Course
Time 4h5m
Number Of Ingredients 14
Steps:
- Place your slow cooker on high.
- Peel, clean and dice your garlic, onion, carrots, celery, parsnips and leek.
- Slice your bacon.
- Add in the bacon and prepped vegetables and stir.
- Pour in your white wine and seasonings.
- Place your rabbit pieces on top of the vegetables.
- Cook on high for 4 hours or low for 6.5 hours.
- Remove the rabbit and using a hand blender, blend a small amount of the stew to thicken it. Add in your cream and serve with the rabbit.
Nutrition Facts : Calories 555 kcal, Carbohydrate 31 g, Protein 42 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 171 mg, Sodium 447 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
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 .
Nutrition Facts : Calories 340 kcal, Carbohydrate 16 g, Cholesterol 92 mg, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, Sodium 527 mg, Sugar 8 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
CROCK POT RABBIT STEW
Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking.
Provided by Peter J
Categories Stew
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 377.9, Fat 5.4, SaturatedFat 1.6, Cholesterol 31.2, Sodium 980.1, Carbohydrate 43.2, Fiber 7.7, Sugar 15.3, Protein 19.7
RABBIT STEW
Rabbit Stew is a beautiful family meal recipe. Thanks to the slow cooking method, the meat is juicy and tender, while the sauce is luxurious and flavorful.
Provided by Jernej Kitchen
Categories Mains
Time 2h30m
Yield serves 6 people
Number Of Ingredients 21
Steps:
- Cut up a rabbit or use rabbit legs and other cuts. Place in a large bowl. Season with salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub the seasoning into the meat and set aside for 15 minutes (or place in the fridge overnight) to marinate.
- Sprinkle all-purpose flour over a baking sheet. Coat the meat in the flour, discarding the rest. Place a large skillet over high heat. Add four tablespoons of olive oil. Pan-fry the meat in two alternations, making sure that the meat doesn't overcrowd the pan. Cook for 3- 4 minutes per side, or until it's beautifully golden-brown. Transfer to a plate. Discard the oil and place the same skillet back on the high heat. Save the herbs from the marinating for later use.
- Add the white wine to the same skillet, and using a spoon, stir well in the bottom of the pan, to scrape out those delicious pan-frying flavors. Bring the wine to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate. Transfer to a small bowl and set aside until needed.
- Place a Cast Iron Dutch Oven over medium-low heat. Peel the celery, carrots, and onion and cut them into larger chunks. Add butter to the pot along with the prepared vegetables. Cook for 5 minutes, stirring occasionally. Add the all-purpose flour and tomato paste. Stir and cook for 3 - 4 minutes for the flour to cook.
- Add the dried porcini, olives, capers, and herbs (thyme, sage, parsley, and bay leaf) to a pot. Gradually pour in the vegetable broth (or water) and white wine, stirring continuously for the flour to incorporate into the liquid. Add the pan-fried meat, saved herbs from the marinade, and bring to a boil. Then lower the heat, cover with a lid, and cook over low heat for 1 hour. Remove the lid, add the prunes and cook uncovered for another 30 - 40 minutes, or until the meat is tender and juicy.
- Remove the stew from the heat. Season with salt and pepper and sprinkle with diced parsley. Divide between six plates and serve with your favorite side dish.
Nutrition Facts : ServingSize 6, Calories 525, Sugar 6.7 g, Sodium 196 mg, Fat 23 g, SaturatedFat 6.6g, TransFat 0.1 g, Carbohydrate 17 g, Fiber 3.3 g, Protein 57 g, Cholesterol 163 mg
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