Rabbit can seem like an intimidating project for the uninitiated — but this mildly-flavored, all-white meat is actually quite versatile and easy to cook. Highest in protein and lowest in fat of all the meats we raise, pasture-raised rabbit makes the perfect addition to any meal.
This recipe will result in tender, juicy meat that is easy to peel off the bone. It makes a great ingredient for other dishes to save time cooking meals later in the week (hence ‘multi-dish’). Keep a container of this cooked rabbit in the fridge, and it’s quick to throw together for salads or sandwiches on the go (just like chicken breast!), or toss into a pasta or casserole dish for dinner.
This recipe uses a crock pot.
Ingredients
- 1 whole 2-3 lb rabbit (slow-thawed)
- 1/4 cup Apple Cider Vinegar
- 1/4 cup coconut, sunflower, safflower, or canola oil (olive can substitute in a pinch)
- 1/8 cup raw sucanat sugar (or 1 TBSP brown sugar)
- 3 small or 1 large sweet white onion (pearl drop or walla walla are the best)
- 1 tsp fennel seed power
- Salt & pepper to taste
- One crock pot (or dutch oven)
Directions
- Place the Rabbit in the pot.
- Pour and sprinkle all ingredients over the rabbit with abandon.
- Cover the pot. If using a crock pot, turn on LOW, not high — never high for rabbit. If using a dutch oven, heat your oven to 225 F and place the dutch oven inside.
- Cook for ~3 hrs. Walk away and enjoy the rest of your life while the rabbit takes care of itself. If inclined, flip the rabbit over halfway through the cooking process to spread the sauce more evenly — but it’s not essential.
- After 3 hours, pull the rabbit out and let it cool. It’s done! Once cool, it’s easy to remove the meat from the bones and set it aside for use in other dishes (or right away if you’re like me, and you enjoy a warm drumstick fresh from the pot).
Horseradish Ranch 