Easy Crockpot Rabbit Recipes

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SLOW ROASTED RABBIT



Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

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.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

CROCK POT RABBIT STEW



Crock Pot Rabbit Stew image

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.

Provided by Peter J

Categories     Stew

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 377.9, Fat 5.4, SaturatedFat 1.6, Cholesterol 31.2, Sodium 980.1, Carbohydrate 43.2, Fiber 7.7, Sugar 15.3, Protein 19.7

RABBIT IN THE CROCK POT



Rabbit in the Crock Pot image

Make and share this Rabbit in the Crock Pot recipe from Food.com.

Provided by Chuck in Killbuck

Categories     Rabbit

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

2 rabbit, cut into serving pieces
salt and pepper
2 (8 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
1 medium onion, chopped
2 garlic cloves, chopped
1/2 teaspoon rosemary
1 cup dry white wine

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!

Nutrition Facts : Calories 154.6, Fat 0.7, SaturatedFat 0.1, Sodium 1064.3, Carbohydrate 26.7, Fiber 5.1, Sugar 14.5, Protein 3.6

EASY CROCKPOT RABBIT



Easy Crockpot Rabbit image

We like eating this with fresh, hot biscuits.

Provided by Michelle Cory

Categories     Casseroles

Time 10h30m

Number Of Ingredients 7

1 rabbit, whole or cut up
your favorite seasoning with salt, pepper, garlic and onion
1 lb whole peeled carrots cut in large chunks, 2 to 2.5 inches.
6 medium russet potatoes, cleaned and quartered
1 c water or chicken broth
2 onions, sliced
1 slow cooker bag

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.

SLOW COOKER RABBIT STEW WITH SOUR CREAM



Slow Cooker Rabbit Stew With Sour Cream image

This is a savory slow cooker rabbit stew with vegetables. The sour cream sauce is perfectly flavored with paprika and rosemary or thyme.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 6h5m

Yield 4

Number Of Ingredients 11

2 rabbits, cleaned and cut up (see How to Cut Up a Rabbit )
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 small carrots, sliced
1/2 cup chopped onion
6 ounces canned sliced mushrooms, drained
2 sprigs of rosemary (or thyme)
10 3/4 ounces cream of mushroom soup, undiluted
1/4 teaspoon Worcestershire sauce
1 cup 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 .

Nutrition Facts : Calories 340 kcal, Carbohydrate 16 g, Cholesterol 92 mg, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, Sodium 527 mg, Sugar 8 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

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