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Recipes - Sour Cream & Dill Rabbit

Crockpot/Slow-cooker
Large skillet
Medium bowl

Ingredients:
2 lbs rabbit, cleaned and cut into quarters.
2 Tbsp oil OR butter
1 medium onions, diced
2 Tbsp garlic, minced
1/2 cup water
1 cup sour cream
2 Tbsp dried dill weed, or one large bunch fresh dill weed, chopped
1 tsp salt
1 tsp ground black pepper
- 1 medium carrot, diced (optional)
- 2 large celery stalks, diced (optional)
- 1 small red bell pepper, diced (optional)
- 1 cup fresh mushrooms, sliced (optional)
- 1/2 cup white wine or chicken stock (optional)

Directions:
Melt butter in skillet.
Add onions and garlic to the melted butter in the pan and cook over high heat until they are soft.
If you are using carrots, celery, red bell peppers, or mushrooms, add them to the onions and garlic and continue to cook until the carrots soften.
Reduce heat to medium, remove the vegetables from the pan and set aside.

Add the water to the skillet.
Return heat under skillet to high.
Place the rabbit into the skillet and brown until no pink is showing on any sides and the water is nearly gone.
Reduce the heat under the skillet to low.
Remove rabbit from the skillet and set aside.

Return the vegetables to the skillet.
Stir in the wine or chicken stock, if you're using these ingredients.
Stir the sour cream, dill weed, salt, and pepper into the cooked vegetables in the skillet, mixing thoroughly.
Heat until hot but not boiling, stirring frequently.
Turn off heat under skillet and set aside.

Place the rabbit into the slow cooker in as much of a single-layer as possible.
Pour the sour cream sauce over the rabbit pieces, covering each piece completely.
Place the top on the slow-cooker.
Cook thoroughly until the rabbit begins to fall off the bone.

Slow Cook Rabbit In Sour Cream And Dill Sauce For Crockpot
Recipe picture above prepared using chicken, red bell pepper, carrots, and celery, served on seasoned rice with steamed buttered kale.

Cubed turkey, chicken, or pork may substitute for rabbit.

This recipe may be prepared in a 350° oven using a pan with a lid, following the recipe above. Cook time is approximately 60-90 minutes.

Serve over egg noodles, mashed potatoes, rice, fresh slab-cut bread, or greens.


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