Marianne Martinez
Rabbit stew is a delicious, hearty meal that can be made in a crock pot or slow cooker. It is a great way to cook rabbit meat, which can be lean and healthy, and a good alternative to chicken or beef. Slow cooking is an ideal method for preparing less expensive cuts of meat, making them tender and tasty. The process involves browning the rabbit pieces in a skillet, adding vegetables and liquid, and then slow cooking for up to eight hours. The result is a comforting dish perfect for the whole family.
| Characteristics | Values |
|---|---|
| Type of meat | Rabbit |
| Cooking method | Slow cooking |
| Cookware | Crock-Pot |
| Ingredients | Rabbit, flour, salt, pepper, olive oil, beef broth, vegetables, wine, chicken broth, bay leaves, rosemary, thyme, oregano, green beans, vegetable broth, white vinegar, potatoes, onions, garlic, new potatoes, olives, capers, carrots, mushrooms, tomato paste, marjoram, strained stock, cornstarch, liver, butter, juniper berries, crushed garlic cloves, dried porcini, prunes |
| Nutritional information | Calories: 654kcal, Carbohydrates: 36g, Protein: 79g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 277mg, Sodium: 1002mg, Potassium: 2110mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5511IUVitamin C: 26mg, Calcium: 137mg, Iron: 13mg |
| Recipe yields | 6 servings |
| Storage | Refrigerate for up to 4 days or freeze for up to 3 months |
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What You'll Learn
Marinating the rabbit
Preparing the Rabbit Meat
Start by cutting the rabbit into pieces or sections. You can cut up the entire rabbit or opt to use specific parts, such as the legs, saddle, loin, or back. These cuts are generally more tender than others. Remember to trim away any gristle and remove any unwanted bones, as they can be quite small and elusive. You can set the bones aside for a flavourful stock. Additionally, if you intend to use the liver, separate it from the rest of the rabbit and set it aside, as it will be cooked separately later.
Marinade Ingredients
To make a simple marinade, you will need the following ingredients:
- Salt
- Pepper
- Juniper berries
- Oregano
- Olive oil
- Crushed garlic cloves
Marinating the Meat
Combine the above ingredients in a large bowl and mix well. Ensure the rabbit pieces are thoroughly coated with the marinade. You can use your hands or a brush to rub the seasoning into the meat. Once the rabbit is evenly coated, set it aside to marinate. The meat should rest for at least 15 minutes to absorb the flavours. For even better results, you can refrigerate the marinated rabbit overnight. This extended marination will intensify the flavours and make the meat even more tender.
Pan-Frying
After marinating, it's time to pan-fry the rabbit pieces. Sprinkle flour onto a baking sheet and coat the rabbit pieces evenly. Discard any excess flour. Heat a large skillet on high heat and add olive oil. Carefully place the rabbit pieces in the skillet, ensuring they are not overcrowded. Cook each side for approximately 3 to 4 minutes, or until they achieve a golden-brown colour. This step adds a delicious crust and seals in the juices.
Slow Cooker Preparation
Once the rabbit pieces are browned, they are ready to be placed in the slow cooker. You can add the remaining ingredients, such as vegetables, broth, and herbs, following your preferred rabbit stew recipe. Remember to cook the rabbit stew on low heat for a prolonged period, typically around 6 to 8 hours, for the meat to become tender.
By following these steps for marinating and cooking the rabbit, you will create a flavoursome and tender crockpot rabbit stew that your family and friends will surely enjoy!
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Browning the rabbit
First, cut the rabbit into pieces. If you are using a young rabbit (8 to 12 weeks old), you can fry or roast it whole. Older rabbits will need to be cut into pieces and cooked slowly to ensure the meat is tender. The saddle and loin are the most tender cuts, while the front legs are best used for stock and the hind legs will need a moist braise.
Once the rabbit is cut into pieces, trim away any gristle and season the meat. You can use a simple mixture of salt and pepper, or try something more complex like salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub the seasoning into the meat and set aside for 15 minutes, or place in the fridge overnight to marinate.
Next, coat the rabbit pieces in flour. This will help to create a crispy, golden crust when the rabbit is browned. Heat a large skillet over high heat and add olive oil. Pan-fry the rabbit pieces in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the meat is golden brown.
Once the rabbit is browned, you can place it into the slow cooker to continue with your stew recipe.
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Preparing the crock pot
Next, prepare a marinade by mixing salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub this seasoning mixture into the rabbit pieces and set aside for at least 15 minutes, or preferably overnight in the refrigerator. This allows the flavours to penetrate the meat and tenderize it.
After marinating, it's time to coat the rabbit pieces in flour. You can use all-purpose flour or seasoned flour, which involves mixing the flour with salt and pepper before coating the rabbit. Discard the excess flour, as you only need a thin coating on the meat.
Now, heat a large skillet over medium-high heat and add a generous amount of olive oil or butter. You may also use a combination of both. Place the rabbit pieces in the skillet and brown them for about 3-4 minutes on each side, or until they develop a golden-brown crust. This step adds flavour and helps seal in the juices.
Once the rabbit pieces are browned, transfer them to the crock pot. You will need a crock pot with a capacity of at least 6 quarts to accommodate all the ingredients. Place the meat at the bottom of the crock pot, forming a base layer.
At this stage, you can also add vegetables and other ingredients to the crock pot. Chopped onions, garlic, carrots, celery, and potatoes are commonly used. You can also add herbs like rosemary, thyme, or bay leaves to enhance the flavour. Layer the vegetables and herbs on top of the rabbit pieces, ensuring they are evenly distributed.
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Cooking the rabbit stew
Firstly, cut the rabbit into pieces. If you are using a young rabbit (8 to 12 weeks old), you can fry or roast it. For older rabbits, slow cooking is recommended. Remove the hair from the meat. Cut the legs off and remove the meat from the ribs and back. Be careful of small bones when serving.
Next, prepare a marinade with salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub the seasoning into the meat and leave to marinate for 15 minutes or overnight. Coat the rabbit pieces in seasoned flour and brown in a large skillet with butter or oil.
Now, prepare the crock pot. Add the remaining ingredients, such as vegetables, broth or stock, and wine. If using potatoes, these can be cooked separately and served on the side. Cover and cook on low for 6 to 8 hours, depending on the size of the rabbit.
Before serving, blend flour with water and add to the crock pot to thicken the stew. Stir well and continue cooking for another 30 minutes. Remove any bones before serving. Season with salt and pepper to taste.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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Storing and reheating the rabbit stew
Storing and reheating rabbit stew is simple. Once your rabbit stew has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also freeze your rabbit stew by placing it in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
To reheat your rabbit stew, simply place it on the stovetop over medium heat until the rabbit reaches 165°F (74°C). You can also defrost frozen rabbit stew overnight in the fridge and reheat it the next day.
Rabbit stew often tastes even better the next day, as the flavours have more time to develop and meld together. So, don't be afraid to make a large batch and store it for a quick and tasty meal later on!
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