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–+ servings

Slow Cooker Maltese Rabbit Stew

Sue Lau
5 from 11 votes
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Prep Time 30 minutes
Cook Time 6 hours
Stock Prep 1 hour
Course Main Dish
Cuisine Maltan, Mediterranean
Servings 4
Calories 654 kcal

Equipment

  • 1 large oval slow cooker
  • 1 pair kitchen shears

Ingredients
  

Rabbit Stock:

  • 6 cups cold water
  • 1 sprig fresh rosemary
  • 3-4 bay leaves
  • 1 rabbit back (from rabbit in recipe)
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1/2 cup celery tips and leaves

Meat for Stew:

  • 3 pound dressed rabbit
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion chopped
  • 2 tablespoons chopped garlic

Vegetables for Stew:

  • 12 ounces new potatoes halved
  • 1/2 cup pimiento stuffed green olives
  • 1 tablespoon capers
  • 2 carrots chopped
  • 1 cup sliced mushrooms
  • 1 teaspoon dried marjoram
  • 1 sprig fresh rosemary
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste

Slurry:

  • 1/4 cup corn starch
  • 1/2 cup cold water

For Liver:

  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter

Instructions
 

Cut rabbit:

  • Cut off hindleg sections at the hip bone.
  • Remove front arms in a similar fashion to cutting drumsticks off chicken.
  • Cut out liver and set aside. Remove other offal and discard.
  • Trim liver of gristle and cut into small lobes. Refrigerate liver until later.
  • Cut off the skin-like belly flaps on the sides and set aside.
  • Cut away the back/ribs from the saddle and reserve the back for stock.
  • Use kitchen shears to cut the saddle into four equal sections.

Rabbit Stock:

  • Place ingredients into a large saucepan and simmer gently for one hour.
  • Strain before using.

Rabbit Stew:

  • Season meat with salt and black pepper.
  • Brown rabbit pieces in a mixture of butter and oil.
  • Place meat in the slow cooker.
  • Brown the onion and garlic in remaining butter/oil. Add to the crock.
  • Cover meat and onions with the new potatoes, olives, capers, carrots, mushrooms, tomato paste, white wine, marjoram, additional rosemary and strained stock.
  • Cook on low for 6 hours or until the meat has an internal temperature of 165F in the thick part of the hindquarter.
  • Make a slurry with cornstarch and cold water, stirring into stew. Turn cooker on high and heat until stew thickens.
  • Season liver with salt and pepper then saute in butter for about one minute or until firm.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 654kcalCarbohydrates: 36gProtein: 79gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 277mgSodium: 1002mgPotassium: 2110mgFiber: 5gSugar: 7gVitamin A: 5511IUVitamin C: 26mgCalcium: 137mgIron: 13mg
Keyword slow cooker recipes
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