Basic Crockpot Rabbit Recipes

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.

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.

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!

Steps:

• Salt and pepper rabbit. Place in crockpot. Add water and garlic.
• Cook on low about 6 hours.
• Remove rabbit, cool slightly, remove meat from bones.
• Serve plain or with gravy, BBQ sauce, taco or fajita seasoning, etc.

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

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.

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.

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.