MISSISSIPPI ROAST RABBIT
this recipe easily imparts a beautiful browned coating to your rabbit meat and the long cook time ensures a fall off the bone meal. I raise meat rabbits and have been looking for new ways to replace other meats with rabbit. I have been enjoying Mississippi roast for some time and decided to try it with rabbit meat. My Hubby went gaga for it so we tested my recipe on the Kids. Loved It, so she cooked it for her family, Win Again and when I took it as a camping meal to share. Everyone was in rabbit heaven. I hope if you are looking for a new way to cook up some rabbit that you give this a try.
Provided by Karen Vandergriff @getawayto
Categories Roasts
Number Of Ingredients 5
Steps:
- clean and cut up a 3 lb. or larger rabbit. (optional: Brown pieces in 2 tablespoons any oil until browned but not fully cooked, approx. 5 minuted per side) Place rabbit pieces not overlapping into the bottom of a 6 quart crockpot that you sprayed with cooking spray or greased.
- Sprinkle the dry Ranch dressing, evenly, over all the rabbit pieces. Now sprinkle the dry Au jus gravy packet evenly over the ranch dressing.
- Cut the firm butter into 8 pats and place each pat atop 1 piece of rabbit. Next add 1 pepperoncini (more if desired) on top of each piece of rabbit, approximately 8 peppers. Pour some of the pepperoncini juice from the jar down the side so as not to wet the dry ingredients. 1/4th to 1/3 cup. You don't need any other liquid.
- Place lid on crockpot and cook on high, 6-8 hours. I always check my 6 quart rival crock at 6 hours to see if its done, and if it is, turn to low or warm until serving time.
- when serving, the Mississippi Roast Rabbit can be transferred to a serving tray or left to be scooped from the crock which is my preferred method. I have made this with 2 rabbits cut up, in my roaster at 225 degrees for 8 hours. The ingredients were the same, just spread thinner over 16 pieces.
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