Slow Cooked Rabbit and Liver

More crockpot goodness.  I kept this one simple.


1 rabbit
1/2 pound grassfed lamb liver, sliced
1/2 of a large sweet potato/yam
heaping spoonful of chopped garlic
freshly ground poultry seasonings
1 can coconut milk
1 can water


Cook low and slow.  When close to serving time, remove what you won't be eating for this meal into glass pyrex storage containers.  Cool, cover and refrigerate.  


1 red bell pepper


Chop, dice, slice, however you like them, add to the stew in the crockpot, and cook until the peppers are done.  


I really liked this dish.  I like liver though, and that is the predominant flavor.  I think next time, I may puree the liver, and use that to thicken the stew.  I will also omit the can of water.

Curried Rabbit Stew

This has been the week of Curried Rabbit Stew in the crockpot.  Life has been busy, my routines are gone, and most of what I own is in storage.  I love my crockpot!  It keeps warm, nutritious food in my belly, which is a blessing.


Measurements are approximate, feel free to tweak proportions and ingredients to suit your tastes.


1/2 of a rabbit
Curry powder - I get mine from a local Indian Market
about 1/2 cup brown rice, preferably already soaked
1/2 of a large yellow onion, chopped
1/2 of a medium butternut squash, peeled, seeded and chopped
a spoonful of chopped garlic
1 can coconut milk
1 can water


Optional:
a spoonful of your favorite peanut butter stirred into your bowl when serving
Mushrooms, which I would have added if I had some on hand
Green Chilis, to kick up the heat


Put everything in the crockpot, starting with the rabbit and ending with the water.  Turn it on low, and leave it all day.  By dinnertime, you will have a hot meal, and the meat will be tender enough to be easily removed from the bone.  I pick out the little bones as I'm eating, but you could debone the rabbit before you put it in the crockpot.  The coconut milk adds the much needed healthy fats that rabbit meat lacks.