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This is my family's second favorite way to eat rabbit. Usually, I butcher in large batches so I reserve the loins/saddles for this recipe and use the legs in something else, but if you're making a small batch be sure to cook your meat, then debone it. I'm all about my Insta-Pot but the rabbit can easily be cooked in the crock pot as well. Serve this over pasta or steamed broccoli and/or cauliflower, or even better over zoodles (zucchini noodles).
Ingredients for Meat:
Ingredients for Sauce:
- Rabbit meat (quartered- do not use backbone or ribs in this recipe as you'll have a miserable time picking the itty bitty bones out of the the meat)
- ½ cup of water or chicken broth
- Thin sliced garlic, minced garlic, or garlic powder, to taste
- Salt, pepper and Italian seasoning to taste
Ingredients for Sauce:
- ½ cup butter
- 2 cups heavy whipping cream (1 pint)
- 4 oz cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese (I like freshly shredded or grated but any kind will work)
Crock Pot Method:
Place the rabbit in the crock pot with liquid, seasonings, and garlic. Stir to coat meat. Cover and cook on low 6 to 8 hours or until meat is falling off the bone. Skip to shredding instructions below.
Electric Pressure Cooker Method:
Place the rabbit in the pot of your electric pressure cooker with liquid, seasonings, and garlic. Stir to coat meat. Cook on high pressure for 20-25 minutes or use the poultry setting for 20-25 minutes. Skip to shredding instructions below.
Place the rabbit in the crock pot with liquid, seasonings, and garlic. Stir to coat meat. Cover and cook on low 6 to 8 hours or until meat is falling off the bone. Skip to shredding instructions below.
Electric Pressure Cooker Method:
Place the rabbit in the pot of your electric pressure cooker with liquid, seasonings, and garlic. Stir to coat meat. Cook on high pressure for 20-25 minutes or use the poultry setting for 20-25 minutes. Skip to shredding instructions below.
Shredding Rabbit Meat:
Drain liquid from pot/crock. BE SURE TO DEBONE! If you are using bone-in meat, here's your chance to debone it before continuing. Using an electric mixer (I use an electric hand mixer), mix remaining ingredients until well shredded. Mix with sauce. Continue to Sauce Instructions below.
If you don't have a electric mixer, then you can shred the meat using two forks. To shred, place two dinner forks with their backs facing each other adjacent to each other in a portion of the meat. Pull the forks in opposite directions, breaking up the meat into shards as you pull. Repeat this process until all the meat is shredded. Continue to Sauce Instructions below.
Drain liquid from pot/crock. BE SURE TO DEBONE! If you are using bone-in meat, here's your chance to debone it before continuing. Using an electric mixer (I use an electric hand mixer), mix remaining ingredients until well shredded. Mix with sauce. Continue to Sauce Instructions below.
If you don't have a electric mixer, then you can shred the meat using two forks. To shred, place two dinner forks with their backs facing each other adjacent to each other in a portion of the meat. Pull the forks in opposite directions, breaking up the meat into shards as you pull. Repeat this process until all the meat is shredded. Continue to Sauce Instructions below.
Sauce Instructions:
In a medium saucepan whisk together butter, heavy whipping cream, cream cheese, garlic, garlic powder, Italian seasoning, salt, and pepper until smooth. Cook over medium heat and whisk until melted. Add the Parmesan and bring to a simmer, then continue to cook for about 3-5 minutes or until it starts to thicken. Pour over rabbit.
In a medium saucepan whisk together butter, heavy whipping cream, cream cheese, garlic, garlic powder, Italian seasoning, salt, and pepper until smooth. Cook over medium heat and whisk until melted. Add the Parmesan and bring to a simmer, then continue to cook for about 3-5 minutes or until it starts to thicken. Pour over rabbit.
