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
Prep time
Cook time
Total time
Serves: 4-6
  • 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
  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

Southern Grilled Venison Burgers Recipe

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Southern Grilled Venison Burgers Recipe

The wind was blowing, the rain was coming down, but the grill is located on the deck so I decided to go for it; it was time to make Southern Grilled Venison Burgers. Venison doesn’t have a lot of fat and it can come out rather dry, so I decided to mix some pork with the recipe. However the choice is yours because I think this recipe would turn out real good either way. This is a simple recipe with an excellent blend of flavors. There are not a lot of spices added so I’m sure you could turn up the heat a little bit by adding red pepper flakes to taste if you wanted to.

The end result was tasty, moist, Grilled Venison Burgers. If you have some Venison on hand give this Southern Grilled Venison Burgers Recipe a try. Enjoy




1 pound ground Venison

1 pound ground pork

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 tablespoon garlic powder

1 medium onion (finely diced)

1 medium green bell pepper (finely chopped)

2 eggs (beaten or whisked)

8 slices of cheese

8 hamburger buns



Preheat grill to medium high heat

1. In a large bowl using your hands thoroughly mix all the ingredients together except for the cheese slices, and buns. Divide into 8 patties.

venison burger recipe venison burger and pork

2. Grill burgers to desired doneness. I prefer 165F. for Venison. About 10-15 minutes on each side.

grilling venison burgers grilled venison burgers

3. Soon as burgers are done top with cheese slices and close the grill until the cheese is melted-it will just take a minute or 2.

Serve on buns with your choice of condiments.

Southern Grilled Venison Burgers