Rabbit in slow cooker

[bazzab]

Hi all. Well got my first rabbit to cook. Thanks to other members of the A Team.

 

Just after opinions really. Have chopped up me veg and potatoes and garlic ready. Have purchased a packet of beef casserole powder for some added flavour. Now how much water should i put in slow cooker? How much should i put in cooker so doesn't expand and over flow. Am putting on low heat setting and will be on for about 9/10 hours while im at work. Does it matter what order put em in cooker? ie meet at bottom.

 

Sorry for being pain just want to get it bob on.

 

Many thanks.

 

Bazza.

[BRAD1927]

Try this I thought it was really tasty and perfect after a days work with some fresh crusty bread.

 

I added a 1/2 teaspoon of dried chillies to give it a kick.

 

http://www.bestrecipes.com.au/recipe/Slow-Cooker-Rabbit-L8012.html

 

:good: :good: :good: :good:

[bazzab]

Blooming hec that looks lovely mate thank you ill try that next time me thinks thank you. Can't this like as got bits ready for morning. Im up at 5 and out for 530 so having to very quick ish.

 

More worried about water content in cooker and if should have soaked meat over night in salted water as lot of people say?

 

Sorry.

 

Bazza.

[BRAD1927]

I think its personal choice but I always soak my rabbits in a brine solution over night roughly 250g in 5l water this gets into the meat keeping it moist and removing some of the stronger tastes an old rabbit can have also good for roasting.

 

Give your recipe a go but personally dont ude the packet mix just a stock cube or 2 as for water make sure the base ingrediants are covered by about 1cm depending on make etc bit of trial and error really.

 

Good luck and dont forget the chilli!!

[The Essex Hunter]

Hi all. Well got my first rabbit to cook. Thanks to other members of the A Team.

 

Just after opinions really. Have chopped up me veg and potatoes and garlic ready. Have purchased a packet of beef casserole powder for some added flavour. Now how much water should i put in slow cooker? How much should i put in cooker so doesn't expand and over flow. Am putting on low heat setting and will be on for about 9/10 hours while im at work. Does it matter what order put em in cooker? ie meet at bottom.

 

Sorry for being pain just want to get it bob on.

 

Many thanks.

 

Bazza.

 

How I cook it, carrots, onions, celery, salt and pepper and chicken stock.

Put it in a casserole dish with tin foil on top, around 180/200 for 3 ½ hours.

Half full of water and a little corn flour to thicken it up, I check it a couple of times to put a little more water if needed.

I love spicy food but I like to taste the rabbit so no extra kick for me……

 

 

 

TEH

[bazzab]

My mouth is watering to those i have to say. Well just walked in to a glorious smell in the house. Waiting in the wife so in 20mins be tasting time. Fingers crossed!!!

[bazzab]

Well im sure no one really cares but im going to tell you all anyway haha.

 

Just eaten and man alive was it nice. Rabbit is a superb meat. Can see me saying a shed load more of that.

 

One thing, which was entirely my doing. The meet was very dry, tasty but dry. Any thoughts at all?

 

Many thanks.

 

Bazza.

[Zapp]

Here's what I do:

 

 

1-2 jointed rabbits

500g smoked bacon or lardons

Dry cider (1.5-2 litres should do)

3 sticks celery

3 big carrots

2-3 big onions

Knorr chicken stock cubes

English mustard

Honey

Thyme

Flour

 

1. Fry the bacon/lardons in a frying pan, add them to your stockpot when browned.

 

2. Dust the rabbit with flour, fry in the bacon fat in the frying pan 3-4 bits at a time till browned. Add to stockpot.

 

3. Chop carrots, celery and onions and add to stockpot.

 

4. Add a generous handfull of dry thyme or a good bunch of fresh to the stockpot.

 

Now for the variables..

 

If you are using a slow cooker, add the cider 1 pint at a time until the meat and veg is barely covered. Remembering how much cider you put in, add the following:

 

1 stock cube per pint,

1 tablespoon mustard per pint

1 tablespoon honey per pint.

 

Switch onto the low cook setting for 5-8 hours, depending on how young your rabbits are.

 

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If you are using a pan on the hob, add the cider and bring to a simmer, then mix the stock cubes, mustard and honey using the same proportions. Once this is is done, simmer until the rabbit is tender (1-4 hours depending on the age of your bunnies).

 

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Toward the end of either method, check for seasoning. You can add salt and pepper, or more honey and mustard depending on how you want it to taste. You can also reduce this sauce (strain it first!) to thicken it, and add cream for a posh stew. A sauce made with the addition of a few chicken bones and some skin (removed at the end), and then reduced makes a good pie filling.

 

Put some herb dumplings in too!

 

Serve with mash and boiled cabbage.

 

Yummy!

[30-6]

I put jointed rabbit in on its own with stock cube, with about half inch covering of water above meat, remember the water must be hot when put in and the cooker pre-heated dry for 20 minutes, cook veg ( peas, potatoes, leek and onion ) seperately in a small saucepan. The reason being the meat comes away from the bones so easily, it is easier to sort out the bones with no veg involved. Pheasant legs are also easier this way. If you have "auto" on the cooker use this setting for about 8 hours. Make some pastry and put all into pies adding a bit of the juice stock from cooker to moisten and salt / pepper to taste, pastry will take about 20 minutes to cook. I bought a rabbit shaped pastry cutter to put a "little rabbit" on each pie for identification. My boys smother theirs in red sauce ( but they do that to everything ), but i like a bit of gravy. Make a batch and freeze to use as needed.

[remy 700]

superb lads , I use the same method as brad , but loads of new ideas there , cheers dry cider yum