Summer Rabbit

    6 hours 20 minutes

    Nice light summer fresh flavours to this rabbit dish. Suitable for a summer dish rather than the usual winter heavy rabbit dishes seen more commonly. Leftovers great to make steamed rabbit dumplings and rabbit soup.

    Queensland, Australia
    7 people made this

    Serves: 4 

    • 1 rabbit, skinned, jointed and browned
    • 1 large roasted capsicum
    • 3-4 medium potatoes- peeled and chopped in 4
    • 500mls chicken stock
    • 10 cherry tomatoes
    • 3 quarters preserved lemon
    • 1/2 cup 1 cm lengths garlic sprouts
    • 1 head of garlic garlic-- split and roasted and squeesed out
    • 3-4 fresh sprigs lemon thyme
    • 1/2 tsp Moroccan spice mix
    • 8 Sicilian green olives
    • 4 very small onions peeled and whole
    • salt and pepper to taste
    • 1/2 Lime- squeesed to taste towards end.
    • handful coriander- chopped
    • handful Italian parsley- chopped

    Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

    1. Joint and brown the rabbit (remove spine and ribs). Roast capsicum in oven for 10 mins mod oven - when starts to blacken remove and place in plastic sealed bag. Then after 5 mins peel and cut into slices.
    2. Put potatoes in bottom of slow cooker, add browned jointed rabbit.
    3. Add all other ingredients apart from coriander and parsley Garlic sprouts available at the Chinese shops add a lovely mild garlicy flavour. Could make do without if you had to.
    4. Turn on slow cooker and cook 6 hrs or so. Add parsley and coriander towards the end. If you like a thickened gravy add 1tsp arrowroot mixed in small amount water to thicken or add less stock initially. I prefer the "summery soup" the rabbit sits in so do not add thickening and serve in a soup bowl.
    5. I remove the whole onions and do not serve them but some may prefer to do so.


    Leftovers make great steamed dumplings - use gow gee pastry and squeeze out moisture from mixture when preparing them and remove potatoes and whole onions. Place 1 tsp mixture on centre pastry, fold over to 1/2 moon and press edges together with a fork. They freeze well (place on plastic wrap and between layers) Steam for 5-10 mins and serve on their own or with a few drops of a fresh light sweet pepper sauce.

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    I'm not incredibly comfortable giving this a star rating because I changed quite a bit when I made it, but I'll give it my best shot. I specifically didn't want stew (and I didn't have 6 hours), so I didn't make this in the crock pot. I decided to roast the rabbit, which I was aware might make it tough. A day before making it, I brined it in a mixture of water and kosher salt. Several of these grocery items were not available to me, so I did a quick preserve of lemon on the stove, used lemongrass with regular thyme, skipped the garlic sprouts, and made my own Moroccan spice mix. I also just quartered a regular onion instead of using the tiny guys. I sprinkled the rabbit with the spice mix and browned it in bacon grease after rinsing the brine off. Then, I placed it on top of the diced potatoes, capsicum, garlic, herbs, lemon, et cetera, using only enough chicken broth to cover the bottom of my roasting dish. I covered it with foil and baked for 30 minutes. I removed the foil and cooked for an additional 15 minutes. When it came out of the oven (180 C), I set the rabbit aside, drained the veggies and tossed in the parsley (no corriander available, either). Then, I squeezed the lemon over the rabbit. It was VERY good, though I'm not really accustomed to this type of meat. I made a delicious broth with the rabbit carcas, too! Yum! I imagine that it would be a very good soup. The flavors are great.  -  16 May 2013