Crock Pot Rabbit Stew

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

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.

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.


Most Helpful

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.

Mike McCartney September 27, 2007

I am a very avid small game hunter. And at times I have to give some away. Well this year I told my wife we were gonna try a bunch of new recipes instead of giving anything away. We started w 13 rabbits, 9 pheasants & 5 squirrel in the freezer, And there is still 2 months left to hunt here in PA! I stumbled across this recipe and made a massive pot of stew for a Christmas party. Used 3 rabbits and 2 squirrels and adjusted accordingly.... it was delicious. Lots of flavor, easy to make, just a very good comfort dish. It was nice to see a recipe that uses the rabbit/squirrel/game meat for flavor, not chix or beef boullion to hide it. Thanks for sharing. Jason

Fat Kid December 10, 2012

This was my first rabbit ever and the stew turned out really well. I substituted regular bacon, and had no bay leaves. Everyone was still really impressed.

porterico December 28, 2010

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