Slow Cooker Rabbit Stew

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This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

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
 
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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.

 

Mushroom and Herb Rabbit Recipe

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If you’re a hunter or have domestic rabbit meats available give this Mushroom and Herb Rabbit Recipe a try. It has a delicious combination of seasoning and creates delicious gravy to serve over mashed potatoes, noodles or hash browns. I was going to use fresh mushrooms in this recipe, but the mushrooms that were available looked terrible, so I decided on these chunky Portabella mushrooms. They turned out to be really good tasting for canned mushrooms.

 

Mushroom and Herb Rabbit Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit cut into serving size pieces (about 3 pounds)
  • 1 can chunky Portabella Mushrooms (4 ounces)
  • 2 tablespoon butter
  • 1 can condensed cream of mushroom soup (undiluted)
  • ½ cup chicken broth
  • 2 teaspoons chives (sliced)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried Rosemary (crushed)
  • ¼ teaspoon dried thyme
Instructions
  1. In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon-pepper, rosemary, salt, and thyme.
  2. In a large skillet brown the rabbit pieces in 2 tablespoons of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer, and cook the rabbit covered for 20 to 30 minutes to an internal temperature of 165F or until rabbit is render. ( I used domestic rabbit in this recipe – if using wild you may have to cook for a longer period of time – add extra chicken broth if necessary)(If using wild rabbit meat you can also parboil the meat if you want to)
  3. The rabbit and mushroom gravy created with this recipe is delicious. Serve over mashed potatoes or hash browns with some of the gravy also poured over the rabbit.

Roast Rabbit in Wine Sauce Recipe

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Roast Rabbit in Wine Sauce Recipe

 

This Roast Rabbit in Wine Sauce Recipe is another great recipe for wild or domestic rabbit meat. I prepared this recipe with domestic rabbit meat, but if you use wild rabbit, you will probably have to cook the rabbit meat a little longer. This recipe calls for port wine but I used a homemade blueberry wine I had on hand. The end result was a delicious and tender rabbit dish.

If you have rabbit meat available give this Roast Rabbit in Wine Sauce Recipe a try; it’s really good. Enjoy

Roast Rabbit in Wine Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried rosemary (crushed)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1/ 2 cup port wine
  • 1/ 2 cup chicken broth
  • Finely chopped parsley for garnish (optional)
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 450F.
  2. Wash rabbit meat in cold water and pat dry with paper toweling. Sprinkle with salt and pepper to taste.
  3. Place the oil and butter in a 13 x 9 baking dish and place in the oven until the butter is melted.
  4. Arrange the rabbit pieces singly over the bottom of the dish, sprinkle with rosemary, and roast the rabbit for 30 minutes. Turn the rabbit, distribute the onion and garlic over the top and then add the wine and the chicken broth. Continue cooking turning the rabbit pieces a couple of times while roasting. Cook until rabbit is tender. (Cooking time may be a little longer with wild rabbit meat.) Serve the wine sauce over the rabbit.
  5. (Tip: it is easy to turn this into a one dish meal-just add potatoes.)
  6. rabbit and potatoes
  7. rabbit and potatoes

 

Hunters Rabbit Stew Recipe

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Hunters Rabbit Stew Recipe

 

If you like beef stew and you have rabbit meat available give this Hunters Rabbit Stew Recipe a try; it’s delicious. It is cooked slowly on the stove top, and because of the nature of stew recipes you can cook the rabbit as long as needed to make it tender. This makes this a great recipe for either wild or domestic rabbit meat. There is wine in the recipe, if you are not comfortable with that, omit the wine and add a extra cup of chicken broth. I used some homemade blue berry wine I had on hand, and it was a great combination, any type of red wine should work fine.

Treat yourself and give this on a try-it’s really good!

Hunters Rabbit Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 3 pounds rabbit meat (cut into stew meat size pieces)
  • 1½ cups all-purpose flour (divided)
  • ¼ cup olive oil
  • 3 tablespoons butter
  • 1 cup celery (sliced)
  • 2 cups baby carrots (sliced into 1 inch pieces)
  • 2 medium onions (finely chopped)
  • Salt and pepper to taste
  • 3 bay leaves
  • 6 cups water
  • 1 cup red wine
  • 3 cups chicken broth
  • 4 medium potatoes (cubed)
  • 8 ounce package of fresh mushrooms (quartered and sautéed)
Instructions
  1. Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium high heat.
  2. Hunters Rabbit Stew Recipe Hunters Rabbit Stew Recipe
  3. Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the left over flour, mushrooms and potatoes. Bring the mixture to a boil and then reduce the heat to a hot simmer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until rabbit is tender and vegetables are done.
  4. Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.

Hunters Rabbit Stew

Fried Rabbit with Gravy Recipe

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Fried Rabbit with Gravy Recipe

 

Fall is here and small game hunting season is right around the corner here in upper Michigan, so I thought this would be a great time to put this Fried Rabbit with Gravy Recipe on the menu. I used domestic rabbit for this recipe, but you can also use wild.

If you are using wild rabbit, or an older, tougher rabbit, it is a good idea to parboil it in salt water for about 20 minutes before using it in this recipe.

This is a simple recipe that doesn’t require a lot of prep time. The rabbit is really good, and the gravy is delicious. If you have rabbit meat available give this Fried Rabbit with Gravy Recipe a try; it’s delicious. Enjoy

Fried Rabbit with Gravy Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (2 ½ to 3 pounds cut into pieces)
  • Cooking oil
  • 1½ cups beef broth
  • Salt and pepper
  • 1 medium onion (sliced)
  • ¼ cup flour plus 1 tablespoon (divided)
  • 3 tablespoons cold water
Instructions
  1. Place ¼ cup flour in a gallon plastic bag; salt and pepper to taste. Shake rabbit pieces in the flour to coat.
  2. In a large skillet or chicken cooker, using cooking oil, brown the rabbit pieces at medium high heat on both sides. Remove from the skillet and set aside.
  3. In the same skillet cook the onion until it starts to brown; drain any excess oil if needed. Mix in the beef broth scraping the bottom of the pan to incorporate any bits and pieces of meat into the mixture. Add the rabbit back into the skillet, and simmer covered until done. (165F. or to desired doneness)
  4. While rabbit is cooking mix 1 tablespoon of flour with 3 tablespoons of cold water. When the rabbit is done, remove the rabbit to a serving platter; mix the flour water mixture into the juices in the skillet to form the gravy.
  5. Serve the rabbit with gravy spooned over the top.