Crock Pot Rabbit Stew

READY IN: 6hrs 15mins
Recipe by Peter J

Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking.

Top Review by Mike McCartney

I made this to take to work, and it turned out very good. Only changes were that I used cranberry juice instead of wine, and 2 rabbits that I poached and de-boned. Thanks for the keeper.

Ingredients Nutrition


  1. Grind pepper over the rabbit and place in the crock pot.
  2. Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
  3. Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
  4. Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
  5. Give it a good stir and allow to rest 10-15 minutes before serving.
  6. At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
  7. You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

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