Rabbit in the Crock Pot
Experience rustic, slow-cooked perfection with this tender and flavorful Rabbit in the Crock Pot recipe. Succulent rabbit meat is seared to golden-brown perfection, then gently simmered in a rich broth of chicken stock, dry white wine, and aromatic herbs like thyme and bay leaf. The addition of sautéed onions, carrots, celery, and garlic infuses the dish with hearty, earthy flavors, while a touch of paprika adds a subtle smoky warmth. Cooked low and slow for hours, this dish delivers fall-off-the-bone tenderness and a soul-warming aroma that's perfect for cozy dinners. Serve over creamy mashed potatoes, fluffy rice, or with a slice of crusty bread to soak up every drop of the flavorful sauce. Garnished with fresh parsley, this crock pot rabbit recipe is an elegant and comforting meal that’s as easy to make as it is impressive!
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Recipe Information
Ingredients
- 1 whole (about 2-3 pounds), cut into pieces rabbit
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 3 cloves, minced garlic
- 2 cups chicken broth
- 0.5 cup dry white wine
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Season the rabbit pieces with salt and black pepper on all sides.
Lightly coat the rabbit pieces in all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the rabbit pieces for 2-3 minutes on each side until golden brown. Transfer the seared rabbit to the crock pot.
In the same skillet, sauté the diced onion, sliced carrots, and celery for 3-4 minutes, or until they start to soften. Add the minced garlic and cook for an additional minute. Transfer the vegetables to the crock pot.
Pour the chicken broth and dry white wine into the crock pot. Add the bay leaf, dried thyme, and paprika. Stir gently to combine the ingredients.
Cover the crock pot and cook on low heat for 6-8 hours (or on high heat for 3-4 hours), until the rabbit is tender and fully cooked. The meat should easily pull away from the bone.
Remove the bay leaf before serving. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the rabbit with its sauce and vegetables over mashed potatoes, rice, or crusty bread. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1291 mg | 27% | |
*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.
