Easy Crock Pot/Dutch Oven Rabbit Recipe #368285
I got this from Huntingblades.com. It is suggested for "older (read tougher)
rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.)
by MillaKette
2 hours |
SERVES 4
- 1 rabbit, cleaned cut into pieces (not too small)
- 4-5 large white potatoes, sliced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3 large onions, sliced
- 6 carrots, sliced
- 1 large bay leaf
- 1 tablespoon paprika
- 1/4 teaspoon fresh oregano (or about 1/8 dried)
- salt and pepper
- Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
- Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
- Serve with rice and a salad.
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5 stars