Prep 15 mins
Cook 6 hrs
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.
- 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
- 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.
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.