Whole Rabbit Recipe for the Crockpot with Mustard and Herbs
This whole rabbit recipe for the crockpot turns a lean, easily dry meat into something fork-tender. The rabbit is cut into pieces, browned, and slow-cooked in a mustard, white wine and herb sauce that turns into gravy.
Whole Rabbit Recipe for the Crockpot with Mustard and Herbs
Course: Main CourseDifficulty: Easy4
servings25
minutes7
hoursA whole rabbit is cut up, browned and slow-cooked in mustard, wine and herbs. The meat turns tender and the juices become a simple gravy.
Ingredients
1 whole rabbit (2 1/2 to 3 lb), cut into 6 pieces
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp all-purpose flour
2 Tbsp olive oil
2 slices bacon, chopped
1 large yellow onion, sliced
3 carrots, cut in thick coins
4 cloves garlic, smashed
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 Tbsp Dijon mustard
4 sprigs fresh thyme
2 bay leaves
1/4 cup heavy cream or crème fraîche
2 Tbsp fresh parsley, chopped
Directions
- Pat the rabbit pieces dry. Season with the salt and pepper, then dust lightly with flour.
- Heat the oil in a large skillet over medium-high heat. Brown the rabbit 3 to 4 minutes per side. Work in batches so the pan is not crowded.
- Place the browned rabbit in the slow cooker.
- In the same skillet, cook the bacon until crisp. Add the onion and carrots and cook 5 minutes. Add the garlic for 30 seconds.
- Pour in the wine and scrape up the browned bits. Simmer 2 minutes.
- Stir in the broth and mustard. Pour the mixture over the rabbit and tuck in the thyme and bay leaves.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours.
- The rabbit is done when the meat is very tender and pulls from the bone, and it reads at least 160°F.
- Lift out the rabbit, thyme stems and bay leaves. Stir the cream into the sauce and cook 10 minutes on HIGH, uncovered.
- Return the rabbit to the pot, spoon sauce over and sprinkle with parsley.
Notes
- Chicken thighs can replace the rabbit. Skip the cream for a lighter sauce. Leftovers keep 3 days in the fridge, and the meat can be pulled off the bones for pasta or pot pie. Fit the pieces in tightly, with larger legs on the bottom.
Why slow cooking suits rabbit
Rabbit is very lean. In a pan or oven it goes from done to dry in minutes, especially the saddle. Slow cooking in liquid keeps the meat moist, and the legs, which have connective tissue, turn soft and fall off the bone. It is also a good way to cook rabbit if you have never tried it, because the sauce does most of the work.
The braising liquid also adds fat and flavor. Bacon, mustard and wine bring the richness a lean meat lacks, so each piece comes out juicy and tastes of the sauce. A rabbit this size feeds four, and the leftovers make an excellent pasta sauce.
Ingredient notes
Whole rabbit: buy it fresh or frozen from a butcher or farmers market. Ask them to cut it into six pieces, or do it at home with a sharp knife. Check the package for any small bone fragments, and rinse and dry the pieces before cooking.
Bacon: it adds fat and smoke, which rabbit needs. Thick-cut works best.
Dijon mustard: its tang cuts the richness and thickens the sauce slightly. Use smooth Dijon, not yellow mustard. The sauce should taste sharp and rich at the same time, so taste it before you add the cream.
Dry white wine: choose a crisp, unoaked wine. Replace it with chicken broth and a spoon of vinegar if you prefer to cook without wine.
Fresh thyme: it pairs well with rabbit. Dried thyme works at one-third the amount.
Tips for tender rabbit
Brown in batches: crowded pieces steam rather than sear. Give each piece space and do not move it until it releases from the pan. A heavy skillet keeps the heat even, so the pieces brown well without sticking.
Keep the pot covered: the steady, moist heat is what softens the meat. Skip peeking and keep the lid on. If the sauce looks thin at the end, reduce it in a pan while the rabbit rests.
Do not skip the thermometer, the most common mistake: loins finish earlier than legs. Check the thickest piece, and remove loin pieces early if they reach 160°F before the legs are soft.
Pin it
Swaps and variations
Add mushrooms, prunes or pearl onions for a classic French feel. Use apple cider in place of the wine for a sweeter sauce. Add a spoonful of whole-grain mustard at the end for texture. Chicken thighs are a good substitute with the same method. A handful of dried apricots stirred in with the broth gives a pleasant sweet-sour edge.
Do not skip browning the pieces or use wild rabbit without extra time. Wild rabbit is tougher and may need an extra hour or two, and unbrowned meat tastes pale.
What to serve with it
Serve the rabbit over buttered egg noodles, mashed potatoes or creamy polenta, with plenty of sauce. Steamed green beans or braised cabbage round out the plate. Crusty bread helps with the sauce. A glass of the same white wine goes well with it at the table.
Storing and reheating
Refrigerate leftovers in the sauce for up to 3 days. Pull the meat from the bones and reheat gently in the sauce on the stove over low heat so it stays moist. Leave out the cream until you reheat, since it can separate when frozen.
Freeze the meat in its sauce for up to 3 months. Thaw in the fridge overnight, then warm on the stove, adding a splash of broth if the sauce has thickened.
Whole Rabbit Recipe for the Crockpot with Mustard and Herbs at a glance
- Prep time: 25 minutes
- Cooking time: 7 hours
- Servings: 4 servings
- Ingredients: 16, led by whole rabbit (2 1/2 to 3 lb), kosher salt, black pepper, all-purpose flour
Tips for Whole Rabbit Recipe for the Crockpot with Mustard and Herbs
Chicken thighs can replace the rabbit. Skip the cream for a lighter sauce. Leftovers keep 3 days in the fridge, and the meat can be pulled off the bones for pasta or pot pie. Fit the pieces in tightly, with larger legs on the bottom.
Whole Rabbit Recipe for the Crockpot with Mustard and Herbs FAQ
How long does Whole Rabbit Recipe for the Crockpot with Mustard and Herbs take?
Whole Rabbit Recipe for the Crockpot with Mustard and Herbs takes 7 hours of cooking after 25 minutes of prep.
How many people does Whole Rabbit Recipe for the Crockpot with Mustard and Herbs serve?
This recipe makes 4 servings.
What do I need to make Whole Rabbit Recipe for the Crockpot with Mustard and Herbs?
16 ingredients, led by whole rabbit (2 1/2 to 3 lb), kosher salt, black pepper, all-purpose flour. Amounts are in the recipe card above.
