Cooking Rabbits in crockpot?

I have cooked a lot of rabbits. But, I used a Dutch oven.
How long? Dunno. Until they are done. :rolleyes:
Try it, that is how you learn stuff.
 
I throw a couple of them in the crock pot in the morning along with some potatoes and onions and whatever else and when I come home at night they are done. I dunno what the minimum might be, maybe 4-5 hours on high or 7-8 hours on low?
 
Rabbit is not as tough as squirrel and I'd say to let it cook all day, again in a crock-pot. I roast my squirrels in the oven at 350dF. for at least two hours and they come out tender. I always brown both and either put an onion or BBQ sauce, in the crock-Pot. When I bake them, I use the old Cambell's cream of mushroom souop mixture. All you need now, is the tators. .... ;)



Be Safe !!!
 
Slow and steady wins the race. Fill it up in the morning or just before bed with potatoes, carrots, and onions and cook it on low all day or over night. The meat will fall off of the bone.
 
We cook Hares in ours ,we usually cook them till the meat starts to come off the bones then pick thru and get rid of the bones ,use the rest as base for soup stews etc. as for time ,there's a big difference between older hares and this years young.
Alex
 
aaalaska
Did you hear about the guy from Alaska that sat on a rabbit? He got a Wild Hare up his ...... ;)
You do the math!!!


Be Safe !!!
 
I like to do up rabbits like squirrels, brown them off in a cast iron fry pan with bacon greese. Drain them off and then place them in the crock pot cover with either home made red gravy or mushroom soup, carrots, pearl onions, and celery. some times a teaspoon of worchester sauce. Turn to low and let cook all day, on at 7am and on the plate by 1900,can't be beat
 
Rabbit is very lean and dries out easily, so I would only cook it two ways:

1) Quickly seared and roasted until just cooked through, say about 20 - 25 minutes in a 400 degree oven

2) Simmered for hours and hours, which gives the meat a chance to reabsorb some cooking liquid.

Anything between these two extremes will get you dry, mealy meat. Try searing the rabbit pieces in oil, removing the meat, then making a quick sauce in that same pan with finely chopped onion, tomato, eggplant, and garlic. Everything goes into the crock pot for about 4 hours on low and you've got something like a Catalan rabbit dish.
 
I did two in a crock pot last year.

I ran a 12 hour, low-heat cook with all the veggies and seasonings. It came out falling off the bone, and plenty moist. (My crock pot has 4, 6, 8, 10, and 12 hour preset cook times; and warm, low, and high temperature settings. -Have to work with what's available.)
 
+1 Pahoo, with Cambell's Cream of Mushroom. Works with pheasants really well also.
BILLDAVE
 
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