I realize my timing, of releasing this recipe, may be a little off. I know Lent and the Easter season is upon us. To release a rabbit recipe may be seen as a bit odd. I don’t personally have anything against the Easter bunny. I think bunnies are cute, furry little creatures.
But, in an attempt to get back to my roots, I just couldn’t pass up the chance to cook up this rabbit I found at my local butcher. He was just lying there, ready to go. If I didn’t buy him, maybe no one would. Then, he would never be able to serve a purpose. He would have died in vain. So, I bought him and brought him home.
Once home, I realized I had no idea how to cook a rabbit. I had to dive deep into my memories to remember how my Ma used to cook them. I can’t tell you how many mornings I looked into the kitchen sink, and saw a dead, skinless rabbit, looking back at me. Okay, I know it wasn’t actually staring at me; but, it still was a shock to my system.
I remembered, she used to cook them in a large, stainless steel pot, for hours. Why couldn’t I use my slow cooker instead? And, what else could I cook to go along with it? Cabbage!
So, I created this recipe with a distant memory, and some serious experimentation. I am happy to report, it turned out pretty, darn good, if I do say so myself. I hope you like it.
And, for anyone upset with the fact that I’m cooking and eating a rabbit, let me just explain the Cajun way a little bit. In the wise words of my Cajun Dad, Wayne-O, “I eat anything that doesn’t eat me first.”
Paleo Slow Cooker Rabbit and Cabbage
1 Rabbit, cut into pieces
1 Tbsp coconut oil or ghee,Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Tubs (Pack of 2)
Grassfed Organic Ghee 7.8 Oz – Pure Indian Foods(R) Brand
1 Head cabbage, sliced in rounds
1 Onion, sliced
1 Tbsp Dried Basil
Salt and Pepper (AIP, leave pepper out)
Heat skillet or pan with oil on stove. Season rabbit with salt and pepper. Once pan is hot, add rabbit pieces and brown on all sides. While rabbit is browning, place all other ingredients in slow cooker. Remove rabbit from pan and place in slow cooker, on top of cabbage. Add salt and pepper to taste. Cook on low for at least 4 hours. Check to see if done. Meat should easily come away from the bone. If not tender enough, cook for an additional hour. I typically cook mine for 5 hours. Serve rabbit pieces on top of cabbage.
Typically, I serve the leg, thigh, and shoulder pieces and reserve the meat from the back for use in another dish. It really depends on how many mouths you have to feed.
Cook Time: 4 to 5 hours
I served my rabbit with a small bowl of Butternut Squash Soup. Here is the recipe.
Paleo Butternut Squash Soup
1 Butternut Squash, cut into chunks
1 Leek, cleaned and sliced
2 Cups Organic chicken broth,Pacific Natural Foods Organic Free Range Chicken Broth, 32-Ounce Containers (Pack of 12)
½ Cup Coconut Milk, canned,Pacific Natural Foods Organic Free Range Chicken Broth, 32-Ounce Containers (Pack of 12)
Cinnamon and Salt
Combine squash, leek, and broth in saucepan. Bring to a boil. Lower heat and cook until squash is easily mashed with fork. Remove from heat. Add coconut milk and salt. Use immersion blender, or puree in blender until smooth. If mixture is too thick, thin with coconut water. When you’ve reached desired consistency, return soup to heat. Warm to desired temperature. Ladle into bowls and sprinkle with cinnamon. Serve.
Cook Time: 30 minutes