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How to Slow Cook Rabbit Stew

by
author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.

Rabbit stew is not an item that you will find on most restaurant menus in America, but hunters and their families have been enjoying it for generations. Rabbit is a tender game meat that cooks well with carrots, onions and other hearty vegetables in a crock pot. If you hunt or have a local butcher or grocery store with a good selection, you can make your own rabbit stew in a slow cooker and see for yourself just how savory and juicy rabbit can be.

Step 1

Place the rabbit pieces in a bowl, and pour the red wine over them. Wrap the bowl in plastic wrap or place an airtight lid on it, and allow the rabbit to marinate in the refrigerator overnight. The wine will add a subtle flavor to the rabbit as well as help remove any gamy taste.

Step 2

Place the rabbit and the wine into the slow cooker, and add the red potatoes, baby carrots, onion, garlic and tomato sauce. Add the red pepper flakes, if you are using them.

Step 3

Place the cover on the crock pot, and turn it to low heat. Cook the rabbit stew for 10 hours. At the end of the cooking time, the rabbit should be hot and juicy, and the ingredients should be cooked all the way through and tender.

Step 4

Season the rabbit stew with the parsley, salt and pepper.

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