Simple Crock-Pot Rabbit

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Rabbit Stew

“My favorite way of cooking rabbit is to simmer it slowly with onions, celery, and seasonings,” Robin Schunk of New Discovery Farm says. “Then I pick the meat off the bone and use it for chili and quesadillas.”

After searching out a rabbit recipe for myself, I put together this using Robin’s favorite seasonings.



  • 1 whole rabbit
  • 2 Tbs. butter
  • 2 cloves garlic
  • 1 onion, chopped
  • 2–3 celery stems, chopped
  • 2 cups chicken stock
  • salt


Cut rabbit into 6–8 pieces (Instructions from saveur.com: With a sharp knife, remove the hind and forelegs by cutting along the joints close to the body. Next, using a cleaver, chop between the second and third ribs, then turn and cut in half down the spine).
Cook on low for approximately 6 hours, or until meat is falling off the bone.

From here, you can pull the meat apart to use in quesadillas or chili, or to cook with your favorite barbecue sauce recipe for pulled rabbit.

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