More than half the world’s rabbits are found in North America. The popular small game animal has been a source of food for thousands of years, beginning with Native Americans. Today many states offer a rabbit hunting season. The meat is commonly prepared fried, roasted, slow-cooked, grilled, and braised or stewed. Whether harvested in the wild or farm-raised, rabbit meat is lean, succulent, and tender. Its taste is often compared to chicken but with a slightly more gamey, earthy flavor.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
3 hours 38 minutes
Total Time
3 hours 53 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 medium potatoes, peeled and halved
- 3–4 carrots, peeled and cut into 1-inch pieces
- 1 onion, thinly sliced
- 2–2½ lb rabbit, dressed and cut into serving pieces
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp olive oil
- 1 cup beer, more as needed
- ¼ cup chili sauce
- 1 Tbsp brown sugar
- 1 garlic clove, minced
- 1/3 cup cold water
- 3 Tbsp all-purpose flour
- ½ tsp salt
Directions
- Combine the potatoes, carrots, and onion in a slow-cooker.
- Season the rabbit pieces with salt and pepper.
- Heat the olive oil in a large skillet set over medium heat.
- Brown the pieces in the hot oil for 1–2 minutes on each side or until the skin is golden.
- Place the meat on top of the vegetables in the slow-cooker.
- Stir together the beer, chili sauce, brown sugar, and garlic in a small bowl.
- Pour the mixture over the meat in the slow-cooker.
- Cover the slow cooker with the lid and cook on low for 3½–4 hours.
- Remove the meat from the slow-cooker.
- Measure the liquid remaining in the slow-cooker and add beer or water to make 1½ cups, if necessary.
- Pour the liquid into a small saucepan set over medium heat and return the meat and vegetables to the slow-cooker.
- Whisk together the cold water and flour in a small bowl until the mixture is smooth.
- Stir the flour mixture into the liquid in the saucepan and cook until thickened, stirring constantly.
- Pour the sauce over the meat and vegetables and serve immediately.
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