Rabbit Stew: Slow Cooker Style
Ingredients
| 2 | rabbits (wild or domestic), deboned | |
| 8-10 | medium red-skin potatoes (skins left on) | |
| 3-6 | parsnips | |
| 1 bag | frozen corn | |
| 1 bag | frozen peas | |
| 10-15 | baby raw carrots | |
| 1 can | tomato sauce | |
| 2 cans | chicken broth | |
| 2 cups | 480 ml | water |
| 1/2 tsp | 2.5 ml | thyme |
| 6 | garlic cloves | |
| 1 cup | 240 ml | minced onions |
| 1 tsp | 5 ml | parsley |
| 1 tsp | 5 ml | italian seasoning |
| 1 T | seasoning salt | |
| 1 | bay leaf | |
| 1 T | Mrs. Dash extra spicy seasoning |
Instructions
Minutes to Prepare: 120. Number of Servings: 24.
Make the rabbit ahead of time since it needs to be deboned. Put it in a pot of water and let it cook on medium heat (slowly) until the meat falls off the bone, or you can pull it off the bone. Approx 3-5 hours.
In the slow cooker:
- Add rabbit, potato (cubed), carrot (diced), parsnips (diced). The vegetables can be cut to whatever size you prefer. I like consistency for cooking, thus I make the cubes smaller to match the other vegetables.
- Add liquids: tomato sauce and chicken broth (don't add the water at this time).
- Add the peas and corn.
This should bring you pretty close to the top of your slow cooker. Add water to finish to the top AFTER adding the spices.
Seasonings are really to taste, so experiment. At first I put in the first set of seasonings and the stew had a sweet flavor (I felt something was missing), thus I added the spicy seasoning as an afterthought. This gave the stew some pep. Some women I have spoken to add cumin and italian seasonings (kept separate so they can add more of one and less of another).
Instead of tomato sauce you can use stewed or diced tomatoes. Others enjoy mushrooms in the pot.
Slow cook all for about 6-8 hours. Well worth the wait. Freezes nicely. I add some italian bread or butter biscuits with a tossed salad for dinner. Others leave out the extra water and put it on a rice bed. So have fun.