Easy Crock Pot/Dutch Oven Rabbit

MrsKette's Note:

I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.)

• Total Time: 2 hrs
• Prep Time: 0 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 rabbit , cleaned cut into pieces (not too small)
• 4 -5 large white potatoes , sliced
• 1 (10 ¾ ounce) can cream of mushroom soup
• 3 large onions , sliced
• 6 carrots , sliced
• 1 large bay leaf
• 1 tablespoon paprika
• ¼ teaspoon fresh oregano (or about 1/8 dried)
• salt and pepper

Directions:

1. Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
2. Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
3. Serve with rice and a salad.

Reviews

[Chef #1285254]

Nice and tender meat, overall good meal