We love easy LCHF / Keto crock pot recipes! …what about rabbit stew?
It’s Friday again!
Yes, it’s great, but what to make for dinner this coming weekend?
Do you ever look for that special, super-easy, super-delicious recipe that will take you no time at all to make, impress you guests or spouse, AND be KETO/LCHF compliant??!!
Well, I do have one for you. Crock Pot Rabbit Stew!
To make this dish will take you about 5 minutes total…the crock pot will do the rest. (Well, ok maybe 10 min if you have to cut up the rabbit yourself)
The result will be 5 star restaurant quality! I guarantee!
Why eat rabbit stew?
“Why would I cook rabbit as a LCHF meal? It’s a really lean meat!!”
Yes, you are very right, rabbit is very lean, and that why it turns out so incredibly delicious when cooked with plenty of good fat.
Below I listed few reasons why rabbit is a good choice both for your body and for the planet!
For this recipe I chose to use smoked pork belly (yum), because I had few pieces in the freezer that needed to be used, but I think bacon or Guanciale would work just as well.
Both kinds of fat would add a slight smokiness and a lovely tender texture to meat that could easily become dry and stringy.
The white wine also helps keeping the meat moist and imparts it that extra dept of flavor. Oh and do not worry, all the alcohol evaporates in 5 the first 5 minutes.
By the way I was raised eating rabbit…you know why? Because it was the easiest and most economic meat a backyard farmer (my grandpa) could raise.
I have a lovely recipe with black olives and white wine, but that’s for next time.
Few Benefits of eating locally raised rabbit meat:
- They are SUSTAINABLE / NOT factory farmed!!
- They are the new gourmet meat
- They are easy and cheap to raise
- They eat a lot of the kitchen scraps
- They do not require a large time/ energy / resource investment like beef.
- Their carbon footprint is only 1/6th of the one of beef!
- They produce wonderful, ready to use fertilizer!
- They are very quiet and do not smell bad.
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- Serves: 6
- Serving size: 6
- Calories: 517
- Fat: 32 gr
- Carbohydrates: 2 gr net
- Sugar: 0
- Protein: 36 gr
- 1 whole rabbit cut in pieces about 3 pounds. (see here how to do that)
- 2 tablespoons butter
- ½ pound of smoked pork belly (or uncured organic bacon)
- 1 large sweet onion
- 2 cups of dry white wine
- 1 large sprig of rosemary
- 2 bay leaves
- 2 tablespoons Celtic Sea Salt
- 1 teaspoon whole peppercorn
- Cut the pork belly in 1" cubes.
- In a large skillet heat the butter, pork belly cubes until they start melting, then add the onion, thinly sliced.
- Saute' together until the onion caramelizes, about 5 minutes.
- Remove the onion, and put in the crock pot trying to leave as much fat in the skillet as possible.
- Add the rabbit pieces and saute' on a high flame until browned on all sides.
- Add the white wine and let evaporate for about 2 minutes.
- Now pour the whole contents of the skillet into the crockpot.
- Add the salt, peppercorn, rosemary and bay leaves.
- Cook on low for about 5 hours or until the rabbit is very tender.
If you are having trouble finding rabbit at your local farmers market, you can always order it online form US Wellness Meats !
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Comments 5
Your recipe doesn’t say when to use the bay leaves and rosemary. Also, your photos show red peppers or chilis but these are in the recipe.
What’s a good substitute for pork belly. Can’t find that where I live. I found salted pork or bacon only.
thx
Hey TB,
good catch!I fixed the recipe. The chilis are kind of just for decoration, but you are welcome to add them to the recipe too 🙂
You can use uncured bacon instead of pork belly!
I was wondering about the pork belly, is this the same as salt meat or is it not salted, what can I substitute for pork belly? Regular bacon maybe?
Yes I think regular bacon would do just fine. I would use uncured bacon, of course, possibly organic!