Embark on a culinary journey to savor the delectable flavors of slow-cooked rabbit stew, a dish steeped in tradition and brimming with rustic charm. This hearty and comforting stew showcases the tender meat of rabbit, braised to perfection in a rich and flavorful broth. Accompanying this exquisite stew are two enticing recipes: a delightful carrot and parsnip mash that adds a touch of sweetness and a zesty lemon and herb sauce that brightens the dish with its vibrant flavors. Prepare to tantalize your taste buds and indulge in the comforting embrace of slow-cooked rabbit stew, complemented by the perfect accompaniments of carrot and parsnip mash and lemon and herb sauce.
Here are our top 6 tried and tested recipes!
SLOW COOKER RABBIT STEW
Slow Cooker Rabbit Stew. A truly delicious creamy slow cooker rabbit stew loaded with seasonal vegetables and a creamy French style sauce made with the rabbit juices as it cooks.
Provided by RecipeThis.com
Categories Main Course
Time 4h5m
Number Of Ingredients 14
Steps:
- Place your slow cooker on high.
- Peel, clean and dice your garlic, onion, carrots, celery, parsnips and leek.
- Slice your bacon.
- Add in the bacon and prepped vegetables and stir.
- Pour in your white wine and seasonings.
- Place your rabbit pieces on top of the vegetables.
- Cook on high for 4 hours or low for 6.5 hours.
- Remove the rabbit and using a hand blender, blend a small amount of the stew to thicken it. Add in your cream and serve with the rabbit.
Nutrition Facts : Calories 555 kcal, Carbohydrate 31 g, Protein 42 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 171 mg, Sodium 447 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER RABBIT STEW WITH 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
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
CROCK POT RABBIT STEW
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
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 STEW
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.
Provided by catercow
Categories Stew
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1
Tips:
- Choose the right cut of rabbit: For a stew, use a combination of meaty and bony pieces. This will give the stew a rich flavor and texture.
- Brown the rabbit meat before stewing: This will help to develop the flavor and color of the meat.
- Use a variety of vegetables: This will add flavor and texture to the stew. Some good choices include carrots, celery, onions, and potatoes.
- Use a flavorful broth: This will help to enhance the flavor of the stew. You can use chicken broth, beef broth, or vegetable broth.
- Season the stew well: Use a variety of herbs and spices to taste. Some good choices include salt, pepper, garlic, thyme, and rosemary.
- Cook the stew until the meat is tender: This will take about 1-2 hours, depending on the size of the pieces of meat.
- Serve the stew with a side of crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Slow-cooked rabbit stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a rabbit stew that will impress your family and friends.
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