Easy Crock Pot/Dutch Oven Rabbit |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I got this from . It is suggested for older (read tougher) rabbits but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas-fresh or frozen-half hour before ready.) Ingredients:
1 rabbit, cleaned cut into pieces (not too small) |
4 -5 large white potatoes, sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
3 large onions, sliced |
6 carrots, sliced |
1 large bay leaf |
1 tablespoon paprika |
1/4 teaspoon fresh oregano (or about 1/8 dried) |
salt and pepper |
Directions:
1. Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
2. Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
3. Serve with rice and a salad.
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