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Braised Rabbit with Garlic Mashed Potatoes and Gravy

Another great way to prepare rabbit.

Here is what you  need:

  • 1 Fryer rabbit 2-3lbs
  • Flour
  • Salt
  • Ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 3 cups Rabbit or Chicken Stock
  • 1/2 medium Onion diced
  • 4 Garlic cloves
  • 1 Bay leaf
  • Cornstarch
  • 8 Potatoes peeled and quartered
  • 1/2 cup Milk
  • 1/4 cup Butter
  • 1 tsp Ground White Pepper


Braised Rabbit:

  1. 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).
  2. Heat vegetable oil in large skillet.
  3. While oil is heating, dredge rabbit pieces in a mixture of flour, salt and black pepper.
  4. 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).
  5. Pour 1/2 cup of stock into pan to loosen all the drippings left in the pan, then add mixture to the slow cooker.
  6. 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).
  7. Cook on low for 4-5 hours or until rabbit is fork-tender.

Garlic Mashed Potatoes (start 45 minutes before rabbit is done):

  1. Bring water to a boil in a large pan.
  2. Add potatoes and boil until soft (20-25 minutes).
  3. Drain and put potatoes into a large bowl.
  4. Add milk, butter, white pepper and 3 minced garlic cloves to bowl.
  5. Mix with an electric mixer or potato masher until desired consistency is reached.
  6. Salt to taste.


  1. After removing rabbit from slow cooker, strain 1 cup of the liquid into a saucepan and heat.
  2. In a separate bowl slowly stir 1 Tbsp of cornstarch into 1 cup of cold water to make a slurry.
  3. Add slurry into hot liquid and heat and stir until the mixture thickens.