Slow Cooker Rabbit Food

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.

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT

Steps:

• In a crock-pot, place potatoes, carrots and onion.
• Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
• Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
• Cover and cook on high heat setting for 3 1/2- 4 hours.
• Remove meat and drain vegetables.
• Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
• Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
• Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
• Stir into reserved liquid; cook, stirring constantly until thickened.
• Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
• Note: This can be baked in an oven-proof casserole rather than a crock-pot.
• Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC

Steps:

• Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
• When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

CROCK POT RABBIT STEW

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.