ollie Posted March 13, 2015 Report Share Posted March 13, 2015 The wife got a new slow cooker for her birthday & I wanna christen it this weekend with a nice rabbit stew. Anyone have any recipes to use or tips? I have never used a slow cooker before. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 13, 2015 Report Share Posted March 13, 2015 Use cider with rabbit, a marriage made in Devon ..... remember there is a world of difference in cooking times with old bucks and fresh little things. Quote Link to comment Share on other sites More sharing options...
ollie Posted March 14, 2015 Author Report Share Posted March 14, 2015 Anyone else??? Quote Link to comment Share on other sites More sharing options...
FalconFN Posted March 15, 2015 Report Share Posted March 15, 2015 As malkiserow said, rabbit and cider is superb. My version is: Portion up the rabbit, dust with seasoned flour and sear in olive oil in a hot frying pan until brown all over, then put pieces in the slow cooker. Then throw lardons or chopped streaky bacon in the pan, fry for a bit and add chopped onion, fry on low heat for a few minutes and put on top of the rabbit. De-glase the pan with cider, and add to slow cooker. Throw in chopped carrot, celery, rosemary, thyme, pepper, chicken stock cube, and anything else you fancy, put the lid on and slow cook for at least 4 hours on high, or 8 on low but don't stir at all. Half an hour before you want to eat carefully remove rabbit, take the meat off the bones and return to the cooker, then stir in cream (and parsley if you have it). season to taste and serve with roasties or rice. Another version is to use white wine instead of cider, and basil and origano instead of rosemary and thyme and instead of cream sir in grated parmesan, then mush up with a fork and serve with tagliatelle. It makes a pretty amazing rabbit ragu. Enjoy. Quote Link to comment Share on other sites More sharing options...
ollie Posted March 15, 2015 Author Report Share Posted March 15, 2015 As malkiserow said, rabbit and cider is superb. My version is: Portion up the rabbit, dust with seasoned flour and sear in olive oil in a hot frying pan until brown all over, then put pieces in the slow cooker. Then throw lardons or chopped streaky bacon in the pan, fry for a bit and add chopped onion, fry on low heat for a few minutes and put on top of the rabbit. De-glase the pan with cider, and add to slow cooker. Throw in chopped carrot, celery, rosemary, thyme, pepper, chicken stock cube, and anything else you fancy, put the lid on and slow cook for at least 4 hours on high, or 8 on low but don't stir at all. Half an hour before you want to eat carefully remove rabbit, take the meat off the bones and return to the cooker, then stir in cream (and parsley if you have it). season to taste and serve with roasties or rice. Another version is to use white wine instead of cider, and basil and origano instead of rosemary and thyme and instead of cream sir in grated parmesan, then mush up with a fork and serve with tagliatelle. It makes a pretty amazing rabbit ragu. Enjoy. Sounds great fella cheers. May sound silly but how much cider would I use & what type of cider would be best? Would I use double cream? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 15, 2015 Report Share Posted March 15, 2015 I use dry cider and a whole tin Ham and coke are wonderful...... Anyone tried rabbit and coke? Quote Link to comment Share on other sites More sharing options...
ollie Posted March 17, 2015 Author Report Share Posted March 17, 2015 Thanks lads. Just skinned 3 rabbits this morning so intend making this tomorrow. Quote Link to comment Share on other sites More sharing options...
Aled Posted March 17, 2015 Report Share Posted March 17, 2015 This sounds great! I've been Seriously thinking of getting a slow cooker for a while. Let us know how you got on Ollie. Cheers Aled Quote Link to comment Share on other sites More sharing options...
Mentalmac Posted March 17, 2015 Report Share Posted March 17, 2015 This sounds great! I've been Seriously thinking of getting a slow cooker for a while. Let us know how you got on Ollie. Cheers Aled Well worth it - and get a decent sized one at that. I use mine once a week at least. I am a fan of the rabbit in cider too. If I want rabbit sandwich meat for a week I just chuck a couple in the pot whole in water with chicken stock cubes and after 4 hours on high or 8 on low all the meat falls off... that's just for sarny meat though. You need to brown off the chunks and seal them before putting in if you want the meat to come out same as went in. Quote Link to comment Share on other sites More sharing options...
Aled Posted March 18, 2015 Report Share Posted March 18, 2015 Oh i am tempted.... Thanks Mentalmac. Cheers Aled Quote Link to comment Share on other sites More sharing options...
ollie Posted March 18, 2015 Author Report Share Posted March 18, 2015 Turned out lovely lads. I added a bit too much liquid & it was a little thin but the stock was lovely. When I went to take the meat off the bones it had already fell off, so I hada start looking for the bones in the stock. Will defo try it again with a bit less stock next time. Quote Link to comment Share on other sites More sharing options...
Aled Posted December 17, 2015 Report Share Posted December 17, 2015 Oh i am tempted.... Thanks Mentalmac. Cheers Aled Bought a sear and stew one from Argos, for £21.56p, they went up to £29.99 for black Friday! Cheers Aled Quote Link to comment Share on other sites More sharing options...
old'un Posted December 17, 2015 Report Share Posted December 17, 2015 Turned out lovely lads. I added a bit too much liquid & it was a little thin but the stock was lovely. When I went to take the meat off the bones it had already fell off, so I hada start looking for the bones in the stock. Will defo try it again with a bit less stock next time. Add a little plain flour or corn flour if you like it thicker. The recipe from FalconFN sounds good not tried it with cider, think a few dumpling might go well with that. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 17, 2015 Report Share Posted December 17, 2015 I used to steep mine in brine overnight to try and draw some of the game flavour out, rabbit is a bit over powering for me! I like hugged hare so that should work well in rabbit too! Quote Link to comment Share on other sites More sharing options...
islandgun Posted December 17, 2015 Report Share Posted December 17, 2015 I used to steep mine in brine overnight to try and draw some of the game flavour out, rabbit is a bit over powering for me! I like hugged hare so that should work well in rabbit too! sorry mate i like people that love food and also treat the ingredients with love I use wine n rabbit, a bit of red and a bit of white thickened with plain flour and yes dumplings make it perfect Quote Link to comment Share on other sites More sharing options...
Andra Posted December 18, 2015 Report Share Posted December 18, 2015 (edited) Got an airgun in the summer and had the joys of tasting rabbit for the first time in about 20 years it was delicious all I did with mine was put the cut up pieces in a cast iron casserole dish with plenty of onion and carrots a few herbs, pepper and ahem a can of koppaberg pear cider and some water once ready removed the meat and thickened the juices with a little flour. I think this would work well in the slow cooker. Fancydoing it in wine next time PS I watch some of the Scott Rea vids for butchery and cookery on youtube there good stuff Edited December 18, 2015 by Andra Quote Link to comment Share on other sites More sharing options...
Bobby199 Posted December 18, 2015 Report Share Posted December 18, 2015 Deffernatly sear off the meat before you put it in as it tastes better and dosent look so aneamic. Bacon is good A bit of bacon is nice as is a couple is teaspons of demearer sugar as the rabbit tastes all honey like Onion, carrot and a stock cube is all good. I have left it for three days on low before (just being buisy) and was beautiful. Quote Link to comment Share on other sites More sharing options...
THE MEK Posted December 20, 2015 Report Share Posted December 20, 2015 Some chopped black pudding goes in mine Quote Link to comment Share on other sites More sharing options...
Zapp Posted December 21, 2015 Report Share Posted December 21, 2015 Here's what I do in my 1.5ltr cooker. 1/2 a rabbit (front leg, back leg, half the saddle and the saddle strip behind the shoulder) A rasher or two of bacon 1 carrot 1 small onion 1/2 a stick of celery Mustard Salt and pepper Thyme Bay leaf Stock cube 1tbsp plain flour Veg oil Water Put the tablespoon of flour, a level teaspoon of salt and a good grind of pepper in a plastic bag - a sandwich or freezer bag is ideal Dry the rabbit portions off and put them in the bag, and then shake around Peel and chop the carrots, chop the celery finely Slice the onion fairly finely Chop and fry the bacon and then put aside Pat excess flour off the rabbit portions and fry until well browned While the rabbit is frying, put the chopped onion and celery into the bag with the remaining flour Remove the rabbit from the pan. Add a little more oil, and then tip all the onion, celery and remaining flour from the bag into the frying pan. Fry gently stirring constantly for 2-3 minutes, scraping up as much residue from frying the rabbit as possible. Remove the veg from the pan and immediately add about 100ml of water to the pan while it is hot. Stir and scrape to get everything off the bottom. Now, into the slow cooker, put in 1/2 tsp mustard and 1 stock cube. Put the rabbit, herbs and veg into the slowcooker and pour the water from the pan in. Stir everything very well and then pack down as tightly as you can then add more water until it comes to the bottom of the meat that is on top. Dont add any more as the juices from the meat and veg will provide moisture too. Cook for 5-8 hours on low. When you want to serve, remove the meat from the bones and reheat the lot in a saucepan. If you like them, you can cook some dumplings at the same time. For these, you will need: 60g of self raising flour 30g of beef suet Salt Pepper a pinch each of sage, thyme and rosemary Place all ingredients in a bowl and then add a splash of water. Mix in with a knife and then add a splash more until it begins to clump together. Then get your hand in and keep mixing, adding very small splashes of water until you have a soft dough. Be careful not to add too much, the dough will be moister inside than you think so simply mixing will incorporate loose flour. In the end I just dampen my fingers and continue mixing. You'll know when the consistency is right. Then just divide the big ball up into 4-5 smaller ones and pop them into the stew as it begins to bubble while reheating. Simmer for 10-15 minutes and serve. Quote Link to comment Share on other sites More sharing options...
Aled Posted December 21, 2015 Report Share Posted December 21, 2015 Some great recipes, cheers all. Aled Quote Link to comment Share on other sites More sharing options...
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