We love cooking with what the land provides, and rabbit makes an excellent, lean source of protein. This slow cooker rabbit stew is hearty, comforting, and simple to prepare — perfect for chilly evenings and family dinners.
Rabbit hunting season often falls in the colder months, so fresh rabbit is commonly available in winter. If you keep a stocked freezer, though, this stew is an excellent recipe to make year-round.
The slow cooker transforms lean rabbit meat into tender, flavorful pieces while the vegetables and a touch of fruit round out the dish for a well-balanced stew.
What makes this recipe so yummy
- Rabbit is very lean and high in protein, making it a healthy alternative to beef or chicken.
- Cooking low and slow yields tender meat and deep, developed flavors.
- Adding prunes balances any slight gaminess with natural sweetness, resulting in a rich and inviting stew.
Rabbit Stew Ingredients
- Rabbit meat (skinned and quartered)
- All-purpose flour
- Sea salt
- Black pepper
- Olive oil
- Carrots
- Garlic
- Onions
- Celery
- Prunes (dried)
- Beef broth
- Dried thyme
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview highlights the main steps. Detailed steps and exact measurements are in the recipe card further down.
- Step 1: Mix flour with salt and pepper, then coat the rabbit pieces.
- Step 2: Brown the coated rabbit in a large skillet with olive oil.
- Step 3: Transfer the browned rabbit to a 6-quart (or larger) slow cooker and add the vegetables, prunes, thyme, and beef broth.
- Step 4: Cover and cook on low for about 8 hours, until the meat is tender.
Hint: Wild rabbit can be slightly gamier than farmed rabbit, which tends to taste milder and sweeter. The prunes in this stew help mellow gamey flavors and add depth.
Recipe variations and substitute ideas
- White wine — add a splash while deglazing the skillet to brighten the flavors.
- Chicken stock — use instead of beef broth for a lighter profile.
- Bay leaves — add one or two for extra aromatics.
- Fresh herbs — rosemary, thyme, or oregano work well.
- Green beans — stir in near the end if you like more vegetables.
- Vegetable broth — swap in for beef broth to keep it lighter or vegetarian-friendly (if substituting meat with mushrooms).
- Vinegar — a tablespoon or two of white or apple cider vinegar can balance sweetness and brighten the stew.
Necessary gear: Equipment
You will want a 6-quart (or larger) slow cooker and a large skillet for browning the rabbit.
A slotted spoon or ladle and a sharp knife for trimming and deboning will make serving safer and easier.
More slow cooker recipes I think you’ll love
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Slow Cooker Tri Tip Roast
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Slow Cooker Venison Roast with Red Wine
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Southern Crock Pot Pinto Beans With Sausage
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Crock Pot Beer Chili
- Slow Cooker Roast Potatoes
- Slow Cooker Steak Pie
Mel’s kitchen notes
To thicken the stew and deepen its flavor, stir in a few spoonfuls of instant mashed potato flakes near the end of cooking. If you prefer, a cornstarch slurry (mixed with cold water) will also thicken the liquid.
Frequently asked questions: FAQs
Tough rabbit usually means it was cooked at too high a temperature or not long enough. For tender results, cook the stew low and slow — around 8 hours on low in a slow cooker is ideal.
After skinning and cleaning, separate the legs and cut through the backbone if needed. The backstrap along the spine is flavorful, but be mindful of small bones when serving.
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Pin Recipe
Slow Cooker Rabbit Stew
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Equipment
-
Large 12″ skillet
-
6-quart slow cooker
Ingredients
- ½ Cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Each Rabbits skinned and quartered
- 2 teaspoons Olive oil
- 2 Each Carrots peeled and sliced
- 3 Cloves Garlic minced
- 2 Each Yellow onions diced
- 2 Ribs Celery diced
- 1 teaspoons Dried thyme
- 8 Each Dried prunes
- 6 Cups Beef broth
Instructions
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Combine the flour with salt and pepper, then coat each rabbit section evenly.
-
Heat olive oil in a large skillet and brown the rabbit on each side for a few minutes to develop color and flavor.
-
Place the browned rabbit into the slow cooker. Add carrots, garlic, onions, celery, thyme, prunes, and beef broth.
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Cover and cook on low for about 8 hours, until meat is fork-tender.
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Before serving, check carefully and remove any stray bones from the pot.
-
Adjust seasoning with additional salt and pepper to taste.
Storage Instructions
Allow the stew to cool completely before transferring to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months.
Notes
To thicken the stew, stir in instant mashed potato flakes or add a cornstarch slurry until the desired consistency is reached.
Nutrition
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