Easy Crock Pot Dutch Oven Rabbit Recipes

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

EASY CROCK POT/DUTCH OVEN RABBIT

Steps:

• Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
• Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
• Serve with rice and a salad.

SLOW COOKER RABBIT STEW WITH SOUR CREAM

Steps:

• Sprinkle the meat with salt, pepper, and paprika and arrange it in the bowl of a slow cooker. Layer the carrots and onions on top of the meat, along with the mushrooms, if using.
• Add a few sprigs of fresh rosemary or thyme to the mixture.
• In a bowl, combine the condensed soup with the Worcestershire sauce. Stir the mixture and spoon it over the meat.
• Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. According to the USDA, the minimum safe temperature for rabbit is 160 F.
• Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot.
• Serve the stew with crusty bread or biscuits and a tossed salad .

HERB AND BEER BRAISED RABBIT

Steps:

• Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
• Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
• Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
• Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.

RABBIT IN THE CROCK POT

Steps:

• Salt and pepper the rabbit pieces to taste.
• Place the rabbit in the crock pot.
• Mix the rest of the ingredients together and pour over rabbit stirring to coat.
• Cover and cook on low for 6- 8 hours.
• Serve and Enjoy!

EASY CROCKPOT RABBIT

Steps:

• 1. If using a slow cooker liner place it in your slow cooker while it is turned off. Rinse your rabbit with cool water and pat dry. Season it with the seasoning of your choice. We like Alpine Touch which is made in Montana.
• 2. Place the sliced onions in the bottom of the cooker. Pour in the liquid. Add your seasoned rabbit. Place the carrots and potatoes around and on top of the rabbit. Season them with your seasoning.
• 3. Cover and cook on low for 10 hours. Do not take lid off. Once it is done remove the veggies and rabbit to a platter and cover.
• 4. Pour the liquid into a sauce pan. If using a slow cooker liner lift out and cut a slit in the bottom and let it pour into pot. Add 2 Tbsp cool water to 2 Tbsp cornstarch. Stir until smooth. Bring liquid to a boil and stir in cornstarch slurry with a whisk. Let boil on medium for 5 minutes. Use for meat and potatoes.