Crock Pot Rabbit Stew
"Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking."
photo by Paul M.
- Ready In:
- 6hrs 15mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 rabbit
- 1⁄2 teaspoon ground black pepper
- 425 g diced tomatoes
- 1 cup red wine
- 1 cup water
- 100 g button mushrooms, sliced
- 125 g shortcut bacon, sliced
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon oregano
- 1⁄4 cup flour
directions
- Grind pepper over the rabbit and place in the crock pot.
- Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
- Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
- Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
- Give it a good stir and allow to rest 10-15 minutes before serving.
- At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
- You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.
Questions & Replies
-
The recipe calls for 425 grams of diced tomatoes. I'm assuming these are cut up vine ripened tomatoes? Or are they diced canned tomatoes?
Reviews
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I made this to take to work, and it turned out very good. Only changes were that I used cranberry juice instead of wine, and 2 rabbits that I poached and de-boned. Thanks for the keeper. -
I am a very avid small game hunter. And at times I have to give some away. Well this year I told my wife we were gonna try a bunch of new recipes instead of giving anything away. We started w 13 rabbits, 9 pheasants & 5 squirrel in the freezer, And there is still 2 months left to hunt here in PA! I stumbled across this recipe and made a massive pot of stew for a Christmas party. Used 3 rabbits and 2 squirrels and adjusted accordingly.... it was delicious. Lots of flavor, easy to make, just a very good comfort dish. It was nice to see a recipe that uses the rabbit/squirrel/game meat for flavor, not chix or beef boullion to hide it. Thanks for sharing. Jason -
This was my first rabbit ever and the stew turned out really well. I substituted regular bacon, and had no bay leaves. Everyone was still really impressed. -
This turned out beautifully! -
I doubled the recipe. Using two rabbits, I cut off the legs and removed the meat from the ribs and back. The wine I used was barefoot pinot noir. I omitted the onions because my wife is allergic to them. Because the rest of my family dosent't like mushrooms, I looked for that earthy flavor elswere and didn't add any mushrooms. I added 3 small potatoes, for the tomatoes I used the diced fire roasted tomatoes, and I used all the bacon that I had left in the fridge (no measurement). I also drained out all the liquid 3 hours in to the cooking process to boil out the alcohol and reduce the strong pageant smell and added it right back in. My wife and 9 year old daughter did not like it. After a couple of bites they got something else to eat. I liked it though. Needs salt.
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see 8 more reviews
Tweaks
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My only tweak was I added a little turnip in it simply because I was short on carrots.
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I omitted bacon and wine. Deboned the rabbit (saving bones to roast and make stock later). Added homemade canned tomatoes with jalapenos (like Rotel), leeks, fresh garlic, balsamic vinegar, EVOO, and whatever other spices I felt should go into the mix. Also used roux instead of flour. -
I made this to take to work, and it turned out very good. Only changes were that I used cranberry juice instead of wine, and 2 rabbits that I poached and de-boned. Thanks for the keeper.
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
