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.

 

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

Hunters Slow Cooker Rabbit Dinner Recipe

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Hunters Slow Cooker Rabbit Dinner Recipe

Whenever you can prepare wild game in the slow cooker it is a great advantage. Because it is cooked in the slow cooker it is guaranteed to be tender every time so this recipe works out well for domestic or wild rabbits. There is a little bit of prep time involved but it is well worth the effort. The rabbit turns out nice and tender and the sauce is delicious. I served the rabbit and sauce over linguini it was a perfect match. Adapted from Food.com

If you have rabbit meat available wild or domestic give this Hunters Slow Cooker Rabbit Dinner Recipe a try; it’s really good. Enjoy

Hunters Slow Cooker Rabbit Dinner Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 (2½-3 pound) rabbit, cut into 8 pieces, rinsed, and patted dry
  • Salt and pepper
  • 4 slices bacon
  • 4 shallots (chopped)
  • 3 garlic cloves (minced)
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine (I substituted wild cherry wine for this)
  • 1 can tomato sauce (8 ounces)
  • ½ cup water
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon fresh basil (chopped)
  • 1½ cups fresh mushrooms (sliced or whole)
  • ¼ cup fresh parsley (chopped)
Instructions
  1. In a large skillet cook the bacon until crispy. Remove the bacon to drain on paper towels and set aside.
  2. While the bacon is cooking cut rabbit into eight pieces, rinse and pat dry with paper towels and then salt and pepper on both sides. Using the same skillet with the bacon fat, brown the rabbit on all sides and place the rabbit into the bottom of the slow cooker.
  3. Place the garlic and shallots into the skillet and cook on medium high heat until shallots are translucent about 2 minutes. Mix in the flour and then add the wine stirring to scrap any bits up that are stuck to the bottom of the pan. Mix in the tomato sauce, water, thyme and basil; bring to a boil to combine the flavors. Pour the sauce over the rabbit in the slow cooker.
  4. Set the slow cooker on high and cook for 2 hours. Add the mushrooms to the slow cooker and cook for 1½ to 3 hours or until rabbit is tender enough to fall off the bone. I had some things I had to get done so after 2 hours I put the slow cooker on low to extend the cooking time a little bit which worked out quite well)
  5. Serve the rabbit topped with the bacon and garnished with parsley.