Another great way to prepare rabbit.
Here is what you need:
- 1 Fryer rabbit 2-3lbs
- Ground Black Pepper
- 1 Tbsp Vegetable Oil
- 3 cups Rabbit or Chicken Stock
- 1/2 medium Onion diced
- 4 Garlic cloves
- 1 Bay leaf
- 8 Potatoes peeled and quartered
- 1/2 cup Milk
- 1/4 cup Butter
- 1 tsp Ground White Pepper
- Break down whole rabbit into 2 hind quarters, 2 front quarters, 1 tenderloin, 2 belly flaps (we save the rib cage for making rabbit stock).
- Heat vegetable oil in large skillet.
- While oil is heating, dredge rabbit pieces in a mixture of flour, salt and black pepper.
- Brown dredged rabbit on all sides and then transfer into preheated slow cooker. (We completely cook the belly flaps this way and enjoy them as an early appetizer).
- Pour 1/2 cup of stock into pan to loosen all the drippings left in the pan, then add mixture to the slow cooker.
- Add Onion, 1 diced Garlic clove, Bay leaf and remaining 2 1/2 cups of stock to the slow cooker. (add water if needed so liquid almost covers rabbit).
- Cook on low for 4-5 hours or until rabbit is fork-tender.
Garlic Mashed Potatoes (start 45 minutes before rabbit is done):
- Bring water to a boil in a large pan.
- Add potatoes and boil until soft (20-25 minutes).
- Drain and put potatoes into a large bowl.
- Add milk, butter, white pepper and 3 minced garlic cloves to bowl.
- Mix with an electric mixer or potato masher until desired consistency is reached.
- Salt to taste.
- After removing rabbit from slow cooker, strain 1 cup of the liquid into a saucepan and heat.
- In a separate bowl slowly stir 1 Tbsp of cornstarch into 1 cup of cold water to make a slurry.
- Add slurry into hot liquid and heat and stir until the mixture thickens.