How To Cook Rabbit Stew In Slow Cooker at Lincoln Marchant blog

How To Cook Rabbit Stew In Slow Cooker. Serve with your favorite side dish. Thirty minutes before ready blend flour with 1/2 cup of. According to the usda, the minimum safe temperature for rabbit is 160 f. Actually cook for half an hour less as below. Add the rabbit meat, wine, vegetable broth and cook until tender and delicious. Add the garlic, onion, carrots, potatoes, chicken broth, thyme, rosemary, bay leaves, worcestershire sauce, salt and pepper. Add to a 6 quart or bigger slow cooker along. Place your slow cooker on high. Cook the vegetables in a pot. Boil the wine for the alcohol to evaporate. Minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. Stir the mixture and spoon it over the meat. Peel, clean and dice your garlic, onion, carrots, celery, parsnips and leek. Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot.

Grind pepper over the rabbit and place in the crock pot. Add the rabbit meat, wine, vegetable broth and cook until tender and delicious. Add the garlic, onion, carrots, potatoes, chicken broth, thyme, rosemary, bay leaves, worcestershire sauce, salt and pepper. Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Coat the rabbit pieces in seasoned flour and brown in a large skillet. Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot. Thirty minutes before ready blend flour with 1/2 cup of. Transfer the rabbit to a slow cooker.

Slow Cooker Rabbit Stew The Cagle Diaries

How To Cook Rabbit Stew In Slow Cooker Place your slow cooker on high. Place your slow cooker on high. Add the rabbit meat, wine, vegetable broth and cook until tender and delicious. Coat the rabbit pieces in seasoned flour and brown in a large skillet. Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. Minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew. According to the usda, the minimum safe temperature for rabbit is 160 f. Grind pepper over the rabbit and place in the crock pot. Stir the mixture and spoon it over the meat. Heat the olive oil in a skillet over medium heat. Add the garlic, onion, carrots, potatoes, chicken broth, thyme, rosemary, bay leaves, worcestershire sauce, salt and pepper. Serve with your favorite side dish. Peel, clean and dice your garlic, onion, carrots, celery, parsnips and leek. Prepare a simple marinade and marinate the rabbit for at least 15 minutes (or overnight). If you are using cut up rabbit (legs, back, and etc.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.