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
- 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
- A ½ cup of water
- 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 etc.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
- Cook on low for 6-8 hours or until meat is fork tender.
- 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.
- Let rest 10-15 minutes before serving.
This recipe was inspired by Food.com