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Prep Time. 20 mins.
Cook Time. 4 hours.
A rich and nutritious slow cooker rabbit recipe that the whole family will love.
Course: Main Course
Cuisine: British
Servings: 8
Calories: 320 kcal
Author: Jane Sarchet
Ingredients.
2 rabbits wild, jointed
1 red onion finely sliced
4 garlic cloves minced
400 ml Sunsweet prune juice
600 ml stock (I used beef stock cube & boiling water)
1 tsp salt
1/2 tsp black pepper
3 sprigs fresh thyme
1 bay leaf
Instructions
Layer all the ingredients into the slow cooker.
Switch on to low and cook for 8-10 hours, or switch to high and cook for 4-6 hours.
When cooking time is up, remove the rabbit joints with a slotted spoon and place into a bowl. They will be so tender they'll be falling apart so work carefully and quickly.
Pour the gravy into a saucepan and bring to a rapid boil. Boil until it is reduced by half.
Meanwhile, if you wish to remove the meat from the bones, wait until it has cooled enough to handle. This is a fiddly and time consuming job as the bones are so small, but worthwhile if you are serving to guests, those who don't like bones or serving to children.
If you keep the meat on the bones, keep the rabbit warm.
When the sauce has thickened into a rich gravy, pour over the shredded rabbit meat or joints and serve. This dish is perfect served with roast root veg and green beans.
Cook Time. 4 hours.
A rich and nutritious slow cooker rabbit recipe that the whole family will love.
Course: Main Course
Cuisine: British
Servings: 8
Calories: 320 kcal
Author: Jane Sarchet
Ingredients.
2 rabbits wild, jointed
1 red onion finely sliced
4 garlic cloves minced
400 ml Sunsweet prune juice
600 ml stock (I used beef stock cube & boiling water)
1 tsp salt
1/2 tsp black pepper
3 sprigs fresh thyme
1 bay leaf
Instructions
Layer all the ingredients into the slow cooker.
Switch on to low and cook for 8-10 hours, or switch to high and cook for 4-6 hours.
When cooking time is up, remove the rabbit joints with a slotted spoon and place into a bowl. They will be so tender they'll be falling apart so work carefully and quickly.
Pour the gravy into a saucepan and bring to a rapid boil. Boil until it is reduced by half.
Meanwhile, if you wish to remove the meat from the bones, wait until it has cooled enough to handle. This is a fiddly and time consuming job as the bones are so small, but worthwhile if you are serving to guests, those who don't like bones or serving to children.
If you keep the meat on the bones, keep the rabbit warm.
When the sauce has thickened into a rich gravy, pour over the shredded rabbit meat or joints and serve. This dish is perfect served with roast root veg and green beans.
