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Sunday, October 19, 2014

Rabbit In The Crockpot

Braised rabbit New Brunswick stew, one of the most well known and most celebrated dinner items, is easy to prepare and full of flavor. Slow cooking the tender meat from a rabbit is probably the best way to bring about the natural flavors and aromas of this dish, and combined with very carefully selected, complimentary ingredients, this dish is one of the healthiest and most delicious entree.

NEED:

1 sm Rabbit; (1 to 2 lb.)
1/2 ts Basil;chopped
1/2 ts Chervil; chopped
1/2 ts Lemon thyme; chopped
Salt and pepper; to taste
2 tb Butter; clarified
1 Red onion; pared, halved
 1 Carrot; chopped
 1 Celery rib;chopped
 2 Red potatoes; cut in quarter
1 qt chicken stock
4 oz Lima beans

Preparing the braised rabbit New Brunswick stew:
Remove the hind legs and thigh bones from the rabbit. This makes rabbit meat pieces the perfect size for simmering and to fit into the slow cooker. Combine herbs by sprinkling generously over rabbit meat and season folds with salt and pepper.
Trim off belly and front legs, place pieces around buttered onions, carrots and other vegetable ingredients. Rabbit loin, potatoes, stock and lima beans sit on top of other ingredients, to ensure slow cooking process cooks smaller pieces uniformly on top of larger ones, with precise timing. Set it on medium heat for 6-9 hours, or until ingredients form thick, gravy-like consistency. Slow cooker will simmer ingredients together, and rabbit meat's rich flavors and intense aromas will infuse with the rest of vegetable ingredients and spices to result in a perfect combination. Slow cooking rabbit meat also maximizes texture and tenderness for the best possible flavor.
To serve braised rabbit New Brunswick stew:
Remove any leftover bones from rabbit loin, reserving warm meat at the bottom of each bowl. Arrange celery, carrots and thigh pieces on platter, arranging potatoes and other ingredients left in the cooker between rows of meat.
Pour warm stock over all ingredients; serve steaming hot with fresh corn bread.

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