Slow Cooker Rabbit Ragu
Slow Cooker Rabbit Ragu. A delicious healthy slow cooker rabbit ragu that cooks in red wine with Mediterranean vegetables. Perfect if you like making effortless slow cooker family dinners.
Main Recipe Ingredients:
- 500 g Chopped Rabbit
- 200 ml Red Wine
- 6 Medium Parsnips
- 6 Medium Tomatoes
- 1 Large Zucchini/Courgette
- 1 Large Sweet Potato
- 1 Tbsp Oregano
- 1 Tbsp Thyme
- 1 Tbsp Garlic Puree
- Salt & Pepper
Dice the tomatoes and remove the cores. Slice the courgette into chunks. Peel and dice your parsnips and sweet potato.
Load the tomatoes, courgette, parsnips and sweet potato into the slow cooker.
Add in the seasonings, red wine and garlic puree.
Mix with your hands.
Add the rabbit on top and season well with salt and pepper.
Cook in the slow cooker for 3.5 hours on high.
Once it is done remove the rabbit and put the rabbit to one side.
Add to the slow cooker tinned tomatoes, a little cream and paprika. Using a blender, blend until smooth.
Serve with the rabbit over the ragu sauce.
Remember rabbit bones are small. Be careful when feeding smaller children. I would recommend not to serve it to under 4s.
The rabbit we cooked was 500g and was chopped into pieces in a similar way to when you buy chicken fricassee.
If you prefer a chunky ragu you can skip the use of the blender.
The ragu tastes amazing because the juices of the rabbit drips down and you don’t need a separate stock for this slow cooker rabbit ragu.
Calories: 445kcal | Carbohydrates: 68g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 252mg | Potassium: 2380mg | Fiber: 18g | Sugar: 23g | Vitamin A: 7187IU | Vitamin C: 88mg | Calcium: 205mg | Iron: 9mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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