Crock Pot Rabbit Stew
Warm, hearty, and brimming with old-world charm, this Crock Pot Rabbit Stew is the ultimate comfort food for chilly days. Tender rabbit meat is slow-cooked to perfection alongside a medley of carrots, celery, potatoes, and onion, all simmered in a rich, flavorful broth infused with garlic, tomato paste, and aromatic herbs like thyme and rosemary. Perfectly seasoned and slightly elevated with a touch of white wine, this rustic stew offers a melt-in-your-mouth experience that pairs beautifully with crusty bread or hearty grains. With just 20 minutes of prep and a low-and-slow cooking process, this easy slow cooker recipe transforms simple, wholesome ingredients into an elegant dish perfect for family dinners or cozy gatherings. Whether you're a fan of wild game or looking to try something unique, this rabbit stew is sure to delight!
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Recipe Information
Ingredients
- 2 pounds rabbit
- 3 medium carrots
- 3 celery stalks
- 4 medium potatoes
- 1 large onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons parsley
- 0.5 cup white wine (optional)
Instructions
Begin by cutting the rabbit into portion-sized pieces if it isn't already prepared. Pat the pieces dry with a paper towel.
In a shallow dish, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge the rabbit pieces in the seasoned flour, coating each piece evenly.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the rabbit pieces on all sides until golden brown (about 2-3 minutes per side). Transfer the browned rabbit pieces to the crock pot.
Peel and chop the carrots, celery, and potatoes into bite-sized pieces. Dice the onion and mince the garlic cloves. Add all the vegetables, including the garlic, to the crock pot.
In a mixing bowl, whisk together the chicken broth, tomato paste, remaining salt, pepper, thyme, rosemary, and white wine (if using). Pour this mixture over the rabbit and vegetables in the crock pot.
Add the bay leaves to the crock pot and give everything a gentle stir to distribute the ingredients evenly.
Cover the crock pot with the lid and cook on low heat for 6-8 hours, or until the rabbit meat is tender and falls off the bone, and the vegetables are fully cooked.
Before serving, remove the bay leaves and sprinkle the stew with fresh parsley for garnish.
Serve the rabbit stew hot, either on its own or with crusty bread on the side to soak up the broth. Enjoy!
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 10412 mg | 453% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 38.1 g | ||
| Protein | 326.7 g | 653% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 9753 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
