Friday, July 1, 2011

Slow Cooker Rabbit Stew

The other day, they had rabbit at the meat counter of our local supermarket. A rather rare find here and we hadn't had rabbit in a long time, so I just had to buy some. Having visitors was the perfect opportunity to make a rabbit dish. I found this recipe on www.cdkitchen.com. I used more sauce to cover the meat completely, but that depends on the size of your slow cooker.


Ingredients (4-6 servings):
6 rabbit front quarters
salt
pepper
paprika powder
2 cups sour cream
3 cups cream of mushroom soup
1 tbsp Worcestersauce
1/4 cup onion flakes (instant onions)
1/4 cup corn starch

salad
4-6 ounces fresh baby spinach
1 fennel bulb, halved and finely sliced
1-2 oranges, white skin cut off, sliced and slices quartered
15-20 black olives
crunchy bread for serving

Season meat with salt, pepper, and paprika. Place in slow cooker. Mix sour cream, soup, Worcestersauce, and onion flakes. Pour over meat, cover, and cook on low for 8-9 hours until meat is tender. Remove meat from slow cooker and keep warm. Dissolve starch in 1/4 cup water, whisk into sauce, and cook at high for 15-20 minutes until sauce is thickened. Meanwhile, prepare the salad by arranging individual servings on dinner plates. Serve meat with sauce, salad, and bread.

1 comment:

  1. I love rabbit! I haven't had it in so long either. This looks like a great recipe too. I'm going to have to keep my eye out for rabbit now.

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