Slow Cooker Rabbit Stew with Sour Cream and Herbs
A comforting slow-cooker rabbit stew simmered with carrots, onions and mushrooms, finished in a tangy, creamy sauce seasoned with paprika and rosemary or thyme. Easy to assemble and perfect for a hearty family meal.
Equipment
- slow cooker (crock-pot)
Ingredients
- 2 rabbit cleaned and cut up
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 small carrots sliced
- 1/2 cup onion chopped
- 6 ounces canned sliced mushrooms drained
- 2 sprigs rosemary or thyme
- 1 10 3/4-ounce can cream of mushroom soup undiluted
- 1/4 teaspoon Worcestershire sauce
- 1 cup sour cream
Instructions
- Season the rabbit pieces evenly with kosher salt, black pepper and paprika, then arrange them in the insert of the slow cooker.
- Top the rabbit with the sliced carrots, chopped onion and drained mushrooms. Tuck the rosemary or thyme sprigs into the mixture.
- In a small bowl, mix the undiluted cream of mushroom soup with the Worcestershire sauce and spoon this sauce over the meat and vegetables so everything is coated.
- Cover and cook on the low setting for about 5 to 6 hours, or until the rabbit is tender and reaches a safe internal temperature of at least 160°F.
- Stir the sour cream into the stew gently to combine, then continue cooking for an additional 20 to 30 minutes just until the sour cream is heated through.
- Serve the stew hot alongside crusty bread or biscuits and a simple tossed salad.