Slow-cooked Rabbit Creole
  • 1 rabbit cut into pieces
  • ½cup flour
  • 2t Clover Valley Farms Basil Infused Salt
  • ½cup butter
  • 1cup onionchopped
  • ½cup celerychopped
  • ¼cup red or green bell pepperminced
  • 4oz mushroomssliced
  • ½cup ketchup
  • ¾cup water
  • 2t worcestershire sauce
  • ½t chili powder
  • 1 dash fresh black pepper
  • 2T butter
  • 2cups basmati ricecooked
  • 1lb 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.