Prep 15 mins
Cook 4 hrs
Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?
- 907.18-1133.98 g dressed rabbit or 907.18-1133.98 g broiler-fryer chickens, cut up
- 29.58 ml olive oil
- 3 medium potatoes, peeled and halved
- 3-4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 236.59 ml beer
- 59.14 ml chili sauce
- 14.79 ml brown sugar
- 1 garlic clove, minced
- 78.07 ml cold water
- 44.37 ml all-purpose flour
- 2.46 ml salt
- paprika (to garnish) (optional)
- parsley (to garnish) (optional)
- In a crock-pot, place potatoes, carrots and onion.
- Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
- Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
- Cover and cook on high heat setting for 3 1/2- 4 hours.
- Remove meat and drain vegetables.
- Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
- Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
- Stir into reserved liquid; cook, stirring constantly until thickened.
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
- Note: This can be baked in an oven-proof casserole rather than a crock-pot.
- Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
This chicken was beyond fall-off-the-bone – it was so exquisitely tender that it was difficult to spear bite-size pieces with a fork. Due to medical necessity, I seasoned it with sage (which I pulverized in a mortar and pestle) and pepper instead of salt and pepper. The instructions were not clear as to whether the pieces should be browned to a light golden brown or to a dark, almost crispy, brown and so I did half of each – made no difference because both were mouth-watering. I used a strong English brown ale, only because of American “beer”’s close resemblance to H2O. The end result was a taste of well-blended flavours, ever so slightly nutty and not too sweet at all.
Excellent!!! Delicious!! My wife swore she would never eat rabbit but after seeing the enjoyment on the kids faces she tried. She loved it! I raise rabbits for meat and she's the only one that didn't eat them. This recipe has made my wife a rabbit eater!!!! Thanks!!!
Only thing I did differently was to brine the rabbit (America's Test Kitchen style) since it was wild rabbit. Yep, asked my son to find some rabbits and, low and behold, within 10 mins. heard the first gun shot! 15 mins. later another close shot and then he came home with two. Well, I*had* promised to skin and clean them...YUCK... bad idea on my part but motivational for him. Really had intended on feeding to the dogs, but thought the dogs wouldn't miss what they never got. My first time cooking rabbit and they both turned out delicious! And, best of all, absolutely NOTHING was wasted! The heads, pelts, feet, and guts all went out for either the crows or coyotes. I cooked the hearts and livers in the crock pot.
Most excellent recipe for the first time rabbit preparing cook.