- 1 kg rabbit
- handful of carrots
- about 200 gram (frozen) peas
- large knob of butter
- pepper and salt to taste
- 4 tablespoons apple molasses
- 3 bay leaves
- 1 orange
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- mushroom brush or paper kitchen towel
- large skillet
- meat tongs
- slow cooker/crockpot
Preparation — 10 minutes
Peel and rinse the carrots, remove the ends and cut into chunks. Rinse the mushrooms with a mushroom brush or kitchen paper towel and divide the mushrooms into quarters.
Squeeze the juice from the orange and cut the orange into pieces. Season the pieces of rabbit with salt and pepper.
Finishing the slow cooker rabbit and orange stew — 6 hours + 20 minutes
Heat a large knob of butter in a large pan, for example a heavy bottomed pan, and brown the rabbit on all sides. Don’t add too much rabbit at once, so brown them in batches if necessary.
Transfer the rabbit pieces to the slow cooker and add another knob of butter to the pan if necessary. Sauté the mushrooms nicely brown in the pan, cook them in batches if needed.
Season the mushrooms with salt and pepper and add them to the slow cooker as well. Add the orange, carrots and bay leaves to the slow cooker.
Pour over the orange juice and stir in 4 tablespoons of apple molasses. Set the slow cooker to the lowest setting for about 6 hours.
You can also make this rabbit in a Dutch oven, then add a layer of water or stock after browning the rabbit and mushrooms to prevent it from burning.
Then braise the rabbit and vegetables for about 1 to 1.5 hours, until the meat is tender. Add the peas to the slow cooker in the last hour.
Remove the bay leaves and orange slices and season with salt and pepper. You can reduce the sauce a bit or use some cornstarch if you want a thicker sauce.
Serve the rabbit with, for example, boiled potatoes, mashed potatoes or pasta. Enjoy!