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.

 

Smothered Rabbit with Wild Berry Wine Recipe

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smothered rabbit in with wild berry wine recipe

I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.

Smothered Rabbit with Wild Berry Wine Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit (about 3 pounds cut into pieces)
  • 1 large onion (sliced)
  • ¼ cup wild berry wine (or good quality red wine)
  • 3 cups chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons of cooking oil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
Instructions
  1. Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium high heat on both sides.
  2. Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
  3. While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
  4. Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gray consistency you want)

 

 

Mushroom and Herb Rabbit Recipe

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mushroom-and-herb-rabbit-recipe

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.

Beer Braised Rabbit Recipe

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Braised Rabbit

This Beer Braised Rabbit is so tender it just melts in your mouth. Weather you have wild or domestic rabbit meat this recipe is a winner. The beer helps tenderize the rabbit meat and gives the dish a unique flavor.

When I started preparing this recipe is was a little concerned that the beer might over power the rabbit, but to my surprise it turned out to be an excellent combination of flavors. I served this dish with mashed potatoes and a vegetable; the gravy this recipe created was delicious. If you have rabbit meats available give this Beer Braised Rabbit Recipe a try; it’s really good. Inspired by http://bridgeportbrew.com

 


Beer Braised Rabbit Recipe
 
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Author:
Recipe type: Wild Game
Serves: 4
Ingredients
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 rabbit (2½ to 3 pounds) cut into pieces
  • 4 tablespoons extra-virgin olive oil
  • 2 medium onions (thinly sliced)
  • 1 package fresh mushrooms (8 ounces sliced)
  • 4 cloves of garlic (minced)
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon rosemary (crushed)
  • 2 bay leaves
  • 2 cups Lager Beer
  • 3 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter (melted)
  • 1 tablespoon minced fresh parsley
Instructions
  1. In a plastic bag combine ½ cup flour along with the salt and pepper.
  2. Rinse the rabbit pieces and pat them dry with paper toweling. Shake the rabbit pieces in the plastic bag to coat-shaking off any excess. Place 3 tablespoons of the oil in a Dutch oven or chicken cooker and brown the rabbit on both sides. Set aside. In the same pan add the other tablespoon of olive oil if needed and cook the onions until they start to brown. Mix in the garlic, thyme, basil, and rosemary, and continue cooking for about 1 minute.
  3. browning rabbit meat
  4. browning onions
  5. Mix in the beer and chicken broth while stirring to scrape any dripping from the bottom of the pan. Add the rabbit back into the pan, bring to a boil, and then reduce heat to a medium simmer. Cook covered until rabbit is tender; about 30 minutes. (It may take a little longer for wild rabbit)
  6. cooking beer braised rabbit
  7. butter and flour gravy sauce mixture
  8. Remove the rabbit to a serving platter. Mix together the 3 tablespoons of flour and melted butter to form a thickening for the gravy, skim off any excess fat if needed, and then stir the mixture into the juices; cook until thickened.
  9. Salt and pepper to taste, stir in the parsley, and serve the gravy over the rabbit.
  10. beer braised rabbit dinner

 

 

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

 

Rabbit Hunters Slow Cooker Pot Roast Recipe

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Rabbit Hunters Slow Cooker Pot Roast Recipe

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

Ingredients

 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

Directions

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.

Rabbit Hunters Pot Roast Recipe

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.

Rabbit Hunters Pot Roast Recipe

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

Serves 3-4Rabbit Hunters Slow Cooker Pot Roast

One Dish Roast Rabbit with Vegetables Recipe

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One Dish Roast Rabbit with Vegetables Recipe

If you have rabbit meat available you will really enjoy this One Dish Roast Rabbit with Vegetables Recipe. The rabbit makes the dish a healthy meat choice, and the vegetables are a delicious added benefit. This is a simple recipe that doesn’t require a lot of prep time; it’s just a matter of cutting up the vegetables, tossing them with seasoning, oil, and then placing the vegetables in the roasting topped with the rabbit.

I prepared this recipe using domestic rabbit meat, so if you are using wild rabbit you might want to change the recipe a little.

Give this One Dish Roast Rabbit with Vegetables Recipe a try; it’s really good.

Ingredients

1 rabbit (2 1/2 to 3 pounds cut in pieces)

12 ounces small red potatoes (quartered)

12 ounces of Brussels sprouts (cleaned and cut in half)

8 ounces shallots (peeled and cut in half)

1/2 pound baby carrots

6 garlic cloves (peeled and left whole)

4 teaspoons fresh thyme (finely chopped)

2 teaspoons fresh rosemary (finely chopped)

1 teaspoon sugar

Salt and pepper

1 tablespoon vegetable oil

2 tablespoons unsalted butter (melted)

Directions

Preheat oven to 475F.

1. Place the potatoes, Brussels sprouts, shallots, garlic and baby carrots in a large bowl. Sprinkle with 2 teaspoons of thyme, 1 teaspoon rosemary, 3/ 4 teaspoon salt, sugar and 1/ 4 teaspoon pepper; toss with the vegetable oil to coat the vegetables.

mixed vegies

2. In a separate small bowl mix together the butter, 1/ 4 teaspoon salt, 1/ 8 teaspoon pepper, 2 teaspoons thyme, and 1 teaspoon rosemary; set aside.

3. Pat rabbit pieces dry with paper towels and season them with salt and pepper to taste. Arrange the vegetables in a single layer in a 9 x 13 baking dish placing the Brussels sprouts in the center. Place the rabbit pieces over the Brussels sprouts working you way out to the edges of the pan. Brush the rabbit with the herbed butter mixture.

rabbit dinner

4. Bake for 30-40 minutes or until internal temperature of the rabbit reaches 165F.

 

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
 
Prep time
Cook time
Total time
 
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