|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 23g||117%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple stewed rabbit is cooked to savory perfection in the slow cooker. The stew is made with a variety of vegetables and seasonings and is finished with a rich sour cream sauce. If you have fresh herbs, add a few sprigs to the stew. Rosemary and thyme are both excellent choices, as they go well with rabbit. Sage, parsley, and tarragon are some other complementary herbs. If you have only dried herbs, add a few pinches to the stew.
You might find fresh or frozen rabbits in the market. If the rabbits are frozen, thaw them in the refrigerator overnight. Rabbit meat should never be placed in the slow cooker frozen.
You can vary the stew with different vegetables if you like. Add some parsnips or potatoes to the stew to make it a full meal. Diced rutabagas would be a nice addition as well. Substitute 1/2 to 1 cup of pearl onions for the chopped onion; they add onion flavor and make an attractive presentation.
This stew may be made with a whole cut-up chicken or pheasant as well.
- 2 rabbits cleaned and cut up (see How to Cut Up a Rabbit)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 small carrots, sliced
- 1/2 cup chopped onion
- Optional: 1 (6-ounce) can sliced mushrooms, drained
- Optional: 2 sprigs of rosemary (or thyme)
- 1 (10 3/4-ounce) can cream of mushroom soup (undiluted)
- 1/4 teaspoon Worcestershire sauce
- 1 cup sour cream
- Optional: Chicken stock (if the liquids are too thick)
Sprinkle the meat with salt, pepper, and paprika and arrange in the slow cooker. Layer the carrots and onions on top of the meat along with the mushrooms, if using.
If desired, add a few sprigs of rosemary or thyme. Or add a few pinches of dried thyme or rosemary.
Combine the condensed soup with the Worcestershire sauce; spoon 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. If the sauce is too thick, thin it with a small amount of chicken stock.
- While browning the rabbit isn't necessary, the caramelization will add to the flavor of the dish. To sear the rabbit pieces, heat 2 tablespoons of olive oil in a skillet over medium heat; add the seasoned rabbit pieces (in batches, if necessary) and brown them for about 2 minutes on each side. Transfer the browned rabbit pieces to the slow cooker and continue with the recipe.