Hunters Slow Cooker Rabbit Dinner Recipe

September 17, 2013 // by cullyskitchen_at6e8q// Leave a Comment

Whenever you can prepare the 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

Recipe Type: Main

Author: Larry

Prep time: 20 mins

Cook time: 5 hours

Total time: 5 hours 20 mins

Serves: 4

Hunters Slow Cooker Rabbit Dinner Recipe

Author: Cullys Kitchen

Scale

Ingredients

1 (2 1/2-3 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
1/2 cup dry white wine (I substituted wild cherry wine for this)
1 can tomato sauce (8 ounces)
1/2 cup water
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh basil (chopped)
1 1/2 cups fresh mushrooms (sliced or whole)
1/4 cup fresh parsley (chopped)

Instructions

In a large skillet cook the bacon until crispy. Remove the bacon to drain on paper towels and set aside.
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.
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 scrape 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.
Set the slow cooker on high and cook for 2 hours. Add the mushrooms to the slow cooker and cook for 1 1/2 to 3 hours or until the 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)
Serve the rabbit topped with the bacon and garnished with parsley.