Oven Barbecued Rabbit Recipe

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This recipe for Barbecued Rabbit can be used with either wild or domestic rabbit meat. I used domestic rabbit in this recipe because we raise Flemish Giant rabbits. If you are using wild rabbit the cooking time may be a little longer depending on the type and age of the rabbit; parboiling could also be an option.

Oven Barbecued Rabbit Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (2.5 – 3 pounds cut into pieces)
  • ⅓ cup onion (finely chopped)
  • ½ cup water
  • ¾ cup ketchup
  • ⅓ cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Preheat oven to 350F.
Instructions
  1. In a large nonstick skillet, sprayed with cooking spray, cook rabbit on both sides until browned; remove from skillet and place pieces in a 13 x 9 casserole dish sprayed with cooking spray.
  2. Recoat now empty skillet with cooking spray and cook the onion until it starts to brown. Mix the rest of the ingredients into the skillet, bring to a boil, reduce to simmer and cook for 15 minutes uncovered to thicken the sauce. Spoon the sauce mixture over the rabbit and bake for 45 to 60 minutes until an instant read thermometer reads 160F.

 

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.