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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 121.6
  • Total Fat: 1.2 g
  • Cholesterol: 23.4 mg
  • Sodium: 211.1 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Rabbit Stew: Slow Cooker Style calories by ingredient
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Rabbit Stew: Slow Cooker Style

Submitted by: BOOKMEDIC
Rabbit Stew: Slow Cooker Style

Introduction

Wild Rabbit Stew cooked in a slow cooker Wild Rabbit Stew cooked in a slow cooker
Number of Servings: 24

Ingredients

    2 rabbits (wild or domestic) deboned
    8-10 medium sized red skins (skins left on)
    3-6 parsnips
    1 bag frozen corn
    1 bag frozen peas
    10-15 baby raw carrotts
    1 can tomatoe sauce
    2 cans chicken broth
    2 cups water
    Seasonings:
    1/2 tsp tyme
    6 cloves of garlic
    1 cup minced onions
    1 tsp parsley
    1 tsp italian seasonings
    1 T seasoning salt
    1 bay leaf
    1 T Mrs. Dash extra spicy seasoning



Directions

Make the rabbitt ahead of time since it needs to be deboned. Put in a pot of water, let it cook on medium heat (slowly) until meat falls off the bone or you can pull off the bone. Approx 3-5 hours

In slow cooker:
Add rabbitt, potatoe (cubed), carrott (diced), parsnips (diced). The vegetables can be cut to whatever size you perfer. I like consistancy for cooking thus make cube smaller to match the other vegetables.

Add liquids, tomatoe sauce, chicken broth. (don't add the water at this time).

Add the peas and corn.

This should bring you pretty close to the top of you slow cooker. Add water to finish to the top AFTER adding the spices.

Seasonings are really to taste so experiment. I at first put in the first set of seasonings and the stew had a sweet flavor. (I felt something was missing) Thus added the spicy as an after thought. This gave the stew some pep. Some women I have spoke to add cumin, italian seasonings (seperated so they can add more of one and less of another)

Instead of tomatoe sauce, you can use stewed or diced tomatoes.

Others enjoy mushrooms to the pot.

Slow cook all for about 6-8 hours. Well worth the wait. Freezes nice. I add some italian bread or butter bisquits with a toss salad with the dinner.

Others leave out the extra water and put on a rice bed. So have fun.

Number of Servings: 24

Recipe submitted by SparkPeople user BOOKMEDIC.






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