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We're a big fan of living off the land and those little cotton-tails provide an excellent source of protein. This hearty slow cooker rabbit stew makes for a very tasty and comforting dish that the whole family will love.
Rabbit hunting season is during the colder months so if you're working with fresh rabbit meat then it'll be in the winter months.
We're not shy to serve this any other time though, as we keep our freezer well stocked.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More slow cooker recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Slow Cooker Rabbit Stew
- 💬 Comments
What makes this recipe so yummy
- Rabbit meat is very lean and healthy. It's a great alternative to your regular beef or chicken.
- As the grocery prices keep rising and rising living off the land really can help your pocket-book. If you don't have land, perhaps you can check with a friend that does.
Groceries you'll need: Ingredients
- Rabbit Meat
- All Purpose Flour
- Sea Salt
- Black Pepper
- Olive Oil
- Carrots
- Garlic
- Onions
- Celery
- Prunes
- Beef Broth
- Dried Thyme
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Coat the rabbit pieces in seasoned flour and brown in a large skillet.
- Step 2: Add to a 6 quart or bigger slow cooker along with the other veggies.
- Step 3: Add the beef broth.
- Step 4: Cover and cook on low for 8 hours.
Hint: Wild rabbit tastes differently than farmed rabbit. It will have a slightly gamier taste. Any farmed rabbit will tend to have a sweeter meat.
Recipe variations and substitute ideas
- White Wine - to balance out the recipe.
- Chicken Stock - or chicken broth instead of beef broth.
- Bay Leaves - add a bay leaf or two.
- Fresh Herbs - some fresh rosemary, thyme or oregano would be delicious.
- Green Beans - Some people like to add this.
- Vegetable Broth - instead of beef broth.
- White Vinegar - add a few tablespoons of vinegar to balance things out.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a 6 quart (or bigger) slow cooker for this recipe, as well as a large skillet to brown the rabbit.
I have some affiliate links in the recipe card below, if you need.
More slow cooker recipes I think you'll love
How to store leftovers
Once the slow cooker rabbit stew has cooled completely transfer to an airtight container and store in the refrigerator for up to 4 days.
This rabbit stew will freeze well. Transfer to a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
Thicken using instant mashed potato flakes, for best flavor and added thickness. If not though, you could use a cornstarch slurry.
Frequently asked questions: FAQs
If you have ended up with tough meat, this will happen because it was cooked at a temperature too high. For best results, cook your rabbit stew low and slow.
After the rabbit has been skinned and cleaned, the best method is to cut the legs off then also keep the back area. There's some delicious Backstrap that runs alongside the spine. Be careful before eating though, there can be a lot of smaller bones if using that back bone.
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Slow Cooker Rabbit Stew
Video
Equipment
Ingredients
- ½ Cup All Purpose Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 Each Rabbits skinned and quartered
- 2 teaspoons Olive Oil
- 2 Each Carrots peeled and sliced
- 3 Cloves Garlic minced
- 2 Each Yellow Onions diced
- 2 Ribs Celery diced
- 1 teaspoons Dried Thyme
- 8 Each Dried Prunes
- 6 Cups Beef Broth
Instructions
- Mix the flour with the salt and pepper and coat the rabbit sections in it.½ Cup All Purpose Flour, 2 teaspoons Salt, 1 teaspoon Black Pepper
- Add the olive oil to a large skillet and brown the rabbit sections on each side for a few minutes.2 Each Rabbits, 2 teaspoons Olive Oil
- Place into the slow cooker, along with all the other ingredients.2 Each Carrots, 3 Cloves Garlic, 2 Each Yellow Onions, 2 Ribs Celery, 1 teaspoons Dried Thyme, 8 Each Dried Prunes, 6 Cups Beef Broth
- Cover and cook on low for 8 hours.
- Remove any bones from the slow cooker before serving.
- Season with more salt and pepper, to taste.
Notes
Nutrition
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Jim says
What are the prunes for? Never seen them in a recipe before.
Melanie Cagle says
Hi Jim, the prunes add a certain amount of sweetness that helps cut the gaminess of the wild rabbit. It's very common in France to cook rabbit with prunes.
Dannah says
We only have 1 rabbit, will that work for this recipe? Can I just cut the ingredients in half? Will the time of cooking change with only 1 rabbit?
Melanie Cagle says
Hi Dannah, I guess it depends on the size of the rabbit, if it is a smaller size, then yes, cut the ingredients in half - the cooking time will stay the same though, as it's cooking low and slow.