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Slow cooker rabbit cacciatore
Mary Johnson

Crock Pot Rabbit

A whole rabbit browned in seasoned flour, then slow-cooked for hours with white wine, chicken broth, Dijon mustard, thyme, and vegetables until the meat falls off the bone. The cooking liquid is thickened into a light, savory sauce.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole rabbit 3 to 3½ lb / 1.4 to 1.6 kg, thawed and cut into 8 pieces
  • ½ cup 65 g all-purpose flour
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion sliced
  • 3 carrots cut into 1½-inch (4 cm) chunks
  • 2 celery ribs sliced
  • 4 cloves garlic smashed
  • 1 lb 450 g baby potatoes, halved (optional)
  • 8 oz 225 g cremini mushrooms, halved (optional)
  • ½ cup 120 ml dry white wine (or an extra ½ cup of broth plus 1 tablespoon of lemon juice)
  • 1 cup 240 ml low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Optional: ¼ cup 60 ml heavy cream or crème fraîche, 1 teaspoon honey
  • Chopped fresh parsley and lemon wedges to serve

Equipment

  • 5- to 6-quart slow cooker (Crock Pot)
  • Large skillet
  • Instant-read thermometer
  • Shallow dish (for the flour)
  • Tongs
  • Sharp knife and cutting board
  • Small bowl (for the cornstarch slurry)

Method
 

  1. Pat the rabbit pieces very dry. Mix the flour, salt, and pepper in a shallow dish and dredge the rabbit, shaking off the excess.
  2. Heat the oil and butter in a large skillet over medium-high heat. Brown the rabbit in batches, about 2 to 3 minutes per side, until golden. Do not crowd the pan. Move the pieces to a plate.
  3. Layer the onion, carrots, celery, potatoes, and mushrooms in the bottom of the slow cooker. Scatter in the garlic.
  4. Nestle the hind legs and front legs on top of the vegetables. Place the saddle pieces on top. Tuck in the thyme, rosemary, and bay leaves.
  5. Pour the wine into the hot skillet and scrape up the browned bits for about a minute. Stir in the broth and mustard, then pour over the rabbit. The liquid should come about halfway up the meat.
  6. Cover and cook on low for 6 to 7 hours, or on high for 3½ to 4½ hours, until the meat pulls easily from the bone. Check that the thickest part of a hind leg reads at least 160°F (71°C). If your cooker runs hot, check the saddle pieces early and lift them out to keep warm if they are done.
  7. Transfer the rabbit and vegetables to a warm platter and discard the herb stems and bay leaves. Skim any fat from the liquid.
  8. Stir the cornstarch slurry into the liquid, turn the cooker to high, and cook uncovered for 10 to 15 minutes until it coats a spoon. Stir in the cream and honey if using. Taste and adjust with salt, pepper, and lemon.
  9. Spoon the sauce over the rabbit and vegetables and scatter with parsley.

Notes

  • Thaw the rabbit in the refrigerator, for about 24 hours. The USDA says not to cook frozen rabbit in a slow cooker, and never to thaw it at room temperature.
  • Cook rabbit to at least 160°F (71°C) in the thickest part. Wild rabbit is leaner and tougher than farm-raised, so it may need longer. Wear gloves when handling wild rabbit raw.
  • The hind legs are the toughest and need the most time. The saddle is the leanest and cooks fastest, so keep it on top and check it early.
  • Keep the liquid about halfway up the meat. Too little makes it dry, and too much dilutes the sauce.
  • Rabbit has many fine bones, especially in the ribs. Warn your guests, or pull the meat off the bones before serving.
  • Browning adds flavor and richness. If you are short on time, skip it and expect a lighter sauce.
  • Cacciatore variation: replace the broth and mustard with 1 can (14.5 oz) of diced tomatoes and ½ cup of wine, and add 1 sliced bell pepper, ½ cup of olives, and 1 teaspoon of dried oregano.
  • Ragù variation: after cooking, pull the meat from the bones, return it to the sauce, simmer 15 minutes, and serve over creamy polenta.
  • Honey mustard variation: stir 1 tablespoon of honey into the mustard before adding it.
  • Refrigerate leftovers in their sauce within 2 hours and eat within 3 to 4 days. Freeze for about 2 to 3 months. Reheat on the stove or in the oven until steaming hot (165°F), not in the slow cooker.
  • Times, quantities, and calories are estimates. Test the recipe once and adjust to your slow cooker, since models vary.