Crock Pot Rabbit Stew
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
- Servings: 2
- 1 rabbit
- 1/2 teaspoon ground black pepper
- 425 g diced tomatoes
- 1 cup red wine
- 1 cup water
- 100 g button mushrooms, sliced
- 125 g shortcut bacon, sliced
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon oregano
- 1/4 cup flour
Recipe
- 1 grind pepper over the rabbit and place in the crock pot.
- 2 combine all other ingredients except flour in a large bowl, mix well and pour over the rabbit.
- 3 cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. actually cook for half an hour less as below.
- 4 thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
- 5 give it a good stir and allow to rest 10-15 minutes before serving.
- 6 at this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. just scoop it all out onto a plate.
- 7 you'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. serve along with a nice crusty roll to soak up the juices.
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