Quick and Easy Crock Pot Rabbit Stew

Take a rabbit that has been aged in the refrigerator for about a week.

Cut up 3 slices of applewood smoked bacon.

Measure out 1/4 cup of flour.

Chop 1 whole yellow onion.

Measure 1 teaspoon of oregano and 1 bay leaf.

Measure 1 teaspoon of pepper and 1/2 teaspoon of salt.

Chop up 1 stalk of celery.

Open a can of fire roasted diced tomatoes with garlic.

Prepare baby carrots and white potatoes (ensure potatoes are labeled no salt added).

Prepare button mushrooms.

Add 1 cup of red wine to the crock pot and let it breathe for a couple of minutes.

Season the rabbit with salt and pepper, rubbing it in well.

Add the seasoned rabbit to the crock pot.

Add the cut-up bacon on top of the rabbit.

Add the oregano and bay leaf to the pot.

Add the chopped onion and celery to the pot.

Add the button mushrooms directly into the pot without draining.

Drain the water from the white potatoes before adding them to the pot.

Drain the water from the baby carrots before adding them to the pot.

Add the entire can of fire roasted diced tomatoes to the pot.

Add the remaining salt and pepper to the pot.

Mix all ingredients in the crock pot thoroughly with a wooden spoon.

Cover the crock pot and set it to cook on low for 6 hours.

After 6 hours, check the stew and serve it over rice, bread, or dumplings.

Equipment Needed

Allergens