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
- Coat crock pot with a thin layer of oil/cooking spray
- Place chunked rabbit in bottom of crock pot, salt and pepper to taste
- Layer potato, sweet potato, carrots, onion, garlic on top of rabbit
- Place bay, rosemary, thyme on top of vegetables
- Mix soups and soup mix in bowl and pour over top of veggies & rabbit
- Set crock pot to low and cook for 6-7 hours until rabbit and vegetables are tender, stir once or twice
- 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.