I think there’s often a bad connotation with eating rabbit because they’re considered cute & fluffy. Connor has been hunting rabbits with dogs and recently he brought rabbit legs home for me to try some new recipes with. Rabbit legs reminded me of a smaller turkey leg so I figured I’d throw it in the crockpot. Low and slow is the rule of thumb when cooking most legs off a wild game animal because the low heat and liquid helps keep the meat moist and tender. These legs only took about 6 hours and are better than any shredded meat you could buy from the grocery store. After shredding, there are endless possibilities: Creamy Italian Rabbit Soup, Pulled Rabbit Sandwiches, Shredded Rabbit Fajita, etc. I’m so excited to add this to my repertoire of meats to cook, it’ll surely be on regular rotation!
Makes: 8 ounces +/- – Prepare Time: 6 hours +/-
INGREDIENTS:
SNOWSHOE HARE:
- 2 Front & Hind-Quarters
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Garlic Cloves, Smashed & Peeled
- 3 Cups Liquid (2 Cups Chicken Broth, 1 Cup Water)
- 1 Tablespoon White Vinegar
- 5 Sprigs Fresh Thyme
DIRECTIONS:
1.) Prepare the rabbit legs by removing any stray fur from the meat by scanning for any stray shot. A handheld metal detector would work great in this situation. Lightly season with garlic powder, salt, and pepper.
2.) To a crockpot on low: add rabbit legs, liquid, vinegar, garlic cloves, and thyme. Cook covered for 3 hours. At the halfway mark, flip the legs over.
3.) After 6 hours, or until the meat can be pulled from the bone with a fork, remove legs from crockpot. Set aside and shred meat using 2 forks or your hands once the meat has cooled to touch. The shredded rabbit meat is ready to use in any recipe you’d like.
Dinner w/ the Dugans 