Slow-cooked Rabbit Creole

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  • 1 rabbit cut into pieces
  • ½ cup flour
  • 2 t Clover Valley Farms Basil Infused Salt
  • ½ cup butter
  • 1 cup onion chopped
  • ½ cup celery chopped
  • ¼ cup red or green bell pepper minced
  • 4 oz mushrooms sliced
  • ½ cup ketchup
  • ¾ cup water
  • 2 t worcestershire sauce
  • ½ t chili powder
  • 1 dash fresh black pepper
  • 2 T butter
  • 2 cups basmati rice cooked
  • 1 lb diced tomatoes
  1. Mix salt into flour; dredge rabbit pieces in flour mixture.
  2. Brown rabbit in ¾ cup butter in a skillet over medium-high heat.
  3. Remove rabbit to a platter and cover to keep warm; add onions, bell pepper, and celery to skillet and sauté until wilted.
  4. Add tomatoes, ketchup, water, Worcestershire sauce, chili powder, and black pepper to vegetable mix and stir to blend.
  5. Place rabbit in a slow cooker; pour vegetable and sauce mixture over rabbit; cover and cook on low heat for 6-8 hours.
  6. Meanwhile, sauté mushrooms in 2 T butter over medium heat.
  7. Once rabbit is tender, remove from slow cooker.
  8. Serve rabbit over cooked rice, topped with sautéed mushrooms.
Recipe Notes

From 1001 Ways to Cook a Rabbit by Bob Whitman.

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