We are well into small game hunting season here in upper Michigan with gun deer season right around the corner. This Rabbit Hunters Pot Roast Recipe would be a great recipe for deer camp if you have electricity available. Because it’s a slow cooker recipe you can use either domestic or wild rabbit in the recipe and its sure to turn out tender every time. There is very little prep time, so you can put it on when you come in for lunch, and have a nice hot dinner waiting for you when you come out of the woods. So if you have some rabbit meat available put this one on the deer camp menu; it’s delicious. Enjoy
2 1/4 pounds rabbit (cut into pieces)
2 tablespoons vegetable oil
4 medium potatoes (peeled and halved)
3 cups baby carrots (peeled)
1 onion (thinly sliced)
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
4 garlic cloves (minced)
1/4 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
1. Prepare all the vegetables and place them in the bottom of the slow cooker. In a small bowl combine the beer, chili sauce, minced garlic and brown sugar.
2. In a large skillet over medium high heat, using the oil, brown the rabbit on all sides. Arrange the rabbit pieces over the vegetables in the slow cooker, and then pour the beer mixture over the rabbit meat.
3. Cook on high heat for 3-4 hours (if you need extra cooking time-cook on low 5-6 hours) or until vegetables and rabbit meat are fork tender.
4. Drain the juices from the slow cooker to make gravy. You should have about 1 1/2 cups of liquid, if you don’t, add some water to make up the difference. Mix the flour with the cold water until smooth, in a small sauce pan bring the juices to a boil, and thicken using the flour mixture.
Serve the gravy over the rabbit and potatoes