Easy Crock Pot Dutch Oven Rabbit
Transform your dinner into a rustic, comforting feast with this Easy Crock Pot Dutch Oven Rabbit recipe. Perfect for both novice and seasoned cooks, this hearty dish combines tender, slow-cooked rabbit with a medley of aromatic vegetables, fresh herbs, and a savory broth enriched with optional dry white wine. Searing the rabbit in a Dutch oven before transferring to a crock pot locks in flavor, while the low-and-slow cooking method ensures melt-in-your-mouth tenderness. With a prep time of just 20 minutes and minimal hands-on effort, this meal is perfect for busy weeknights or impressive weekend dinners. Serve this flavorful dish over creamy mashed potatoes, fluffy rice, or with a side of crusty bread for a satisfying, farmhouse-inspired experience. Perfectly seasoned, incredibly nourishing, and packed with natural flavors, this one-pot rabbit recipe is a must-try for slow-cooking enthusiasts.
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Recipe Information
Ingredients
- 2 lbs rabbit (whole or cut into pieces)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic cloves, minced
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 cups chicken broth
- 0.5 cup dry white wine (optional)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 4 medium potatoes, quartered (optional)
Instructions
Season the rabbit pieces with salt and black pepper on both sides.
Heat the olive oil in a Dutch oven or skillet over medium-high heat. Sear the rabbit pieces until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the garlic, onion, carrots, and celery. Sauté for 5 minutes or until fragrant and slightly softened.
If using wine, deglaze the pot by pouring in the white wine and scraping up any browned bits at the bottom. Let it simmer for 2 minutes.
Transfer the vegetables and any liquid to a crock pot or slow cooker. Place the seared rabbit pieces on top.
Add the chicken broth, rosemary, thyme, bay leaves, and potatoes (if using) to the crock pot.
Cover and cook on low heat for 6 hours, or until the rabbit is tender and falls off the bone.
Remove the bay leaves and herb sprigs before serving. Adjust seasoning with additional salt and black pepper if needed.
Serve the rabbit and vegetables warm with crusty bread or over a bed of rice or mashed potatoes.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1710 mg | 36% | |
*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.
