Red Rabbit Stew

Below is my recipe for red rabbit stew. It started out as a typical beef stew, however I modified the protein and a few other ingredients.

  • 1 rabbit, deboned & cut into ~1″ chunks
  • 1 potato, peeled and cut into ~1″ chunks
  • 1 sweet potato, peeled and cut into ~1″ chunks
  • 2 carrots, peeled and cut into 1″ chunks
  • 1/2 onion, quartered
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 1 sprig rosemary
  • 2-3 sprigs thyme
  • 1 can tomato soup
  • 2 cans cream of mushroom soup
  • 1 packet onion soup mix
  1. Coat crock pot with a thin layer of oil/cooking spray
  2. Place chunked rabbit in bottom of crock pot, salt and pepper to taste
  3. Layer potato, sweet potato, carrots, onion, garlic on top of rabbit
  4. Place bay, rosemary, thyme on top of vegetables
  5. Mix soups and soup mix in bowl and pour over top of veggies & rabbit
  6. Set crock pot to low and cook for 6-7 hours until rabbit and vegetables are tender, stir once or twice
  7. Serve on its own with crackers or over top of cauliflower mashed potatoes

Sorry, I don’t have any pictures of it, I always forget to photograph before I start stuffing my face. It’s a thick, hearty stew, red in color, with just a hint of sweet from the sweet potatoes and tomato soup, and the rabbit is SUPER tender and delicious. Easy to make and good to eat.

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