This recipe can either be made in the crock pot or on the stove, depending on desired cooking time. I love the last time I did it in the crock pot with an older rabbit, though with younger ones I've always just done it on the stove.
What you need:
1-2 rabbits (about 4 lbs of meat on the bone) cut into quarters
4 (or more) cloves of garlic
1 12.7 (or similar sized) bottle of white wine
2 cups chicken or rabbit stock
1 pint cream
flour
salt and pepper to taste
Put the rabbit pieces in the crock pot or in a large pot on the stove with the garlic.
Cover with the white wine and stock, you can add a little more stock if needed to cover. If you need a lot more, up the amount of wine as well so the proportions stay about the same.
On the stove, bring to a boil and them turn down to a simmer for about an hour, or until you can easily shred the meat of the bones. In a crock pot simply cook for 4 or more hours, as long as it takes for meat to get tender.
Remove the meat and shred it from the bones and place to the side. (Discard the bones or save for stock later)
(If using a crock pot, move the liquid to a pot on the stove and simmer)
Reduce the liquid slightly and whisk in the cream.
Whisk in flour slowly until the sauce is your desired consistency.
Add salt and pepper to taste.
Add the shredded rabbit back into the sauce and serve over rice, pasta, or whatever other grain you choose.
Hopefully that wasn't too complicated and can bring others enjoyment. I know this so far is my favorite way of cooking rabbit and it works with both young and old rabbits, plus can be paired with any grain. Hope you all like it!
Whoops! I meant to put this in the recipe forum. Could someone move it or show me how if I can?
What you need:
1-2 rabbits (about 4 lbs of meat on the bone) cut into quarters
4 (or more) cloves of garlic
1 12.7 (or similar sized) bottle of white wine
2 cups chicken or rabbit stock
1 pint cream
flour
salt and pepper to taste
Put the rabbit pieces in the crock pot or in a large pot on the stove with the garlic.
Cover with the white wine and stock, you can add a little more stock if needed to cover. If you need a lot more, up the amount of wine as well so the proportions stay about the same.
On the stove, bring to a boil and them turn down to a simmer for about an hour, or until you can easily shred the meat of the bones. In a crock pot simply cook for 4 or more hours, as long as it takes for meat to get tender.
Remove the meat and shred it from the bones and place to the side. (Discard the bones or save for stock later)
(If using a crock pot, move the liquid to a pot on the stove and simmer)
Reduce the liquid slightly and whisk in the cream.
Whisk in flour slowly until the sauce is your desired consistency.
Add salt and pepper to taste.
Add the shredded rabbit back into the sauce and serve over rice, pasta, or whatever other grain you choose.
Hopefully that wasn't too complicated and can bring others enjoyment. I know this so far is my favorite way of cooking rabbit and it works with both young and old rabbits, plus can be paired with any grain. Hope you all like it!
Whoops! I meant to put this in the recipe forum. Could someone move it or show me how if I can?
