Braised Rabbit

 

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I feel like a lot of people are in that “winter is coming…” mode. By that I mean, we are all sitting around just waiting for Game of Thrones to return, am I right?! Well, half of us maybe. Seriously, I’ve been slogging through the novels since last CHRISTMAS. I’m not even joking. Obviously, I don’t get a chance to read much. I think I may have read sixteen chapters while on planes, ferries or other transportation. The other 1697 chapters have been read one by one right before I fall asleep every night. I seriously cannot get through more than one chapter before I would have to tape my eyes open to stay awake. CrossFit has a way of making sure you get enough sleep every night, and by that I mean I’m so exhausted after days filled with recipe development, book writing, child minding, pick-up and drop off, grocery shopping, dinner making and WODs, I’m done. 

Hence slow cooked food. I loathe having to make dinner after a WOD. Since we work out after Adrian gets home from work (about 4:30pm) and it sometimes takes over an hour to get through it all, that leaves little time to prep dinner before the kids have to go to bed so they aren’t zombies at school the next day. Sometimes I prep everything in the afternoon so that I just cook it in a frenzy as soon as the last barbell touches the rubber mats (seriously…I throw down the barbell and vacate the gym so fast the chalk is still in the air sometimes…), but lately, I’ve been trying to load up the slow cooker more often.

Rabbit may not be the first thing that comes to mind for most people, but most people are missing out. Rabbit should long ago have taken over for chicken, in my humble opinion, it’s just that much better. Yes, it takes a tiny bit of skill to take one apart, but the same goes for chicken. They are just as easy to raise, if not easier and they taste damn delicious!  But there is that cute and fuzzy bit. I’m not one see my food as cute though. I mean yes, baby cows are cute, but I don’t eat them….

Have you ever had rabbits? I have. They are kind of cute when they are little bunnies, but they show no love. Sure you can litter train them, but they aren’t the cuddly, personality soaked furry friends that cats and dogs are. So I’m okay eating them. #sorryimnotsorry

Finding rabbit in your area may be tough, so find a great butcher and ask around. They are actually pretty easy to find here, most often found in the freezer section of good quality grocers. Our butcher sometimes has fresh rabbits though, which is my fav.

braised_rabbit3-2One year ago: Paleo Pancakes
Two years ago: Double Chocolate Chili Brownie Cookies
Three years ago: Pumpkin and Black Bean Chili
Four years ago: French Onion Soup

Braised Rabbit {Slow Cooker}

Rating: 51

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 4-6 servings

Ingredients

  • 2 tsp + 2 tsp tallow (or lard, coconut oil, schmaltz, etc.)
  • 1 small onion, diced
  • 2 small leeks, sliced into half moons
  • 1 clove garlic, minced or grated
  • sea salt and pepper to taste
  • 1 3-4lb rabbit, cut into pieces
  • 2 cups water
  • 1/4 cup Dijon mustard
  • 1/4 cup good quality aged Balsamic vinegar (should be thick not runny)
  • 4 cups dried mushrooms (any kind)
  • Small bunch of fresh thyme, rosemary or sage (or all three or two, whatever)

Instructions

  1. In a heavy bottomed sauté pan, heat the 2 tsp of tallow over medium heat. Saute the onion, leeks and garlic until browned. Remove to slow cooker.
  2. Return the pan to the heat (medium) and add the second 2 tsp of tallow. Sear the rabbit pieces on all sides (you may have to do this in more than one turn). Season the rabbit with salt and pepper as you sear it. Remove the seared pieces to the slow cooker.
  3. Deglaze the pan with the two cups of water, then whisk in the Dijon and Balsamic vinegar. Pour the sauce over the rabbit and onions in the slow cooker.
  4. Toss the mushrooms into the slow cooker and top with the fresh herbs. Cover and cook on low for 6 hours or on high for 3 hours.
  5. Serve with mashed potatoes, roasted root veggies or whatever strikes your fancy!
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