My husband and I love rabbit, wild or commercial. Lean, mild, and extremely healthy, rabbit is showing up on more and more restaurant menus around the country. It's also very versatile and can be used just like you might use chicken, for example. Fry it up or, my favorite, throw it whole in the slow cooker for three hours or so, with your favorite seasonings. In researching recipes, I came across this recipe from the Missouri Department of Conservation...and it sounded very similar to what we do.
Here's what we do - Slow cook the rabbit. In a sauce pan, mix up a tomato sauce using our homegrown frozen tomatoes, tomato paste, fresh parm, mushrooms, and onions.
Remove the rabbit bones from the slow cooker. Warning: It will be falling off the bones, and there are many little bones with rabbit, so you have to be very careful. Add the sauce to the slow cooker rabbit, then serve over noodles of choice.
It makes a hearty and healthy belly-warming dish! Leftovers? Well, we've made rabbit enchiladas, rabbit paninis, and rabbit salad (like chicken salad)!
So, try something new and use rabbit instead of chicken. You won't be disappointed!
- 1 whole rabbit, cut into pieces
- 1 package sliced button mushrooms
- 14oz. can diced Italian-seasoned tomatoes (drained)
- 12 oz cooked pasta (rotini or fettuccini)
- 3 T. flour
- 2 tsp. chopped garlic
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 T. olive oil
- 2 T. tomato paste
- 1 cup chopped onion
Dust rabbit with flour enough to coat, season with salt and pepper.
In skillet, heat olive oil over medium-high heat.
Add rabbit and cook for approximately 3 minutes per side, remove rabbit and set aside.
Add onions, mushrooms, and garlic to the skillet reducing the heat to medium, cook for 5 minutes stirring occasionally.
Add drained tomatoes, wine, and tomato paste, bring to a boil.
Add rabbit, and tuck into the sauce.
Cook mixture on medium-low heat partially covered for approximately 8 minutes, until the meat is tender.
Serve over cooked pasta of choice.