Check out this great slow cooker rabbit stew recipe and you’ll appreciate the simplicity of the preparation when you taste the finished product.
Rabbits – cute, fluffy, protein-packed, and delicious. In the United States, rabbit is not one of the most common meats to grace the dinner table, but it is a popular dinner staple in countries across the globe.
Some people claim that rabbit meat tastes just like chicken. While both are considered white meat, flavors vary. Some rabbit meat, especially from wild rabbit, is more flavorful (gamey) than chicken, with a somewhat-earthier taste. Rabbit meat tends to be leaner too, and therefore a bit drier. The meat is lean because wild rabbits tend to not have much fat.
There are many ways to prepare wild rabbit into a delicious meal. Cooking in liquid on low over several hours keeps the meat tender and prevents the connective tissue from becoming stiff. Slow cooker rabbit stew is one easy option.
This is a great recipe for a weekday dinner. Just toss the ingredients in before work and come home to the aroma of a yummy and savory meal!
Slow Cooker Rabbit Stew
- 4 pounds of rabbit meat
- 2 cups carrots, chopped
- 6 large white potatoes, chopped
- 1 medium onion, chopped
- 1 cup peas
- 1 cup mushrooms, sliced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1?4 teaspoon basil
- 2 bay leaves
- 1?4 teaspoon rosemary
- 1?4 teaspoon thyme
- 1 cup beef broth
Thaw the rabbit completely and bring it to room temperature before cooking. Rabbit meat is lean and likely to dry easily. Trim away any excess fat or connective tissue.
Cut the rabbit meat into stew-size pieces. Brown in a frying pan on the cookstove.
Layer the bottom of a crock pot with potatoes, carrots, onions, peas, and mushrooms. Add rabbit. Top with salt, pepper, basil, bay leaves, rosemary, and thyme. Pour beef broth in crockpot.
Cover and cook on low for 8 hours. You can thicken the broth as desired. Serve the stew with biscuits.