Slow Cooker Preserved Lemon and Rosemary Rabbit Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can sear the rabbit pieces in a hot skillet with a small amount of oil before placing them in the slow cooker. While not strictly necessary, this step adds a layer of caramelization that complements the bright acidity of the preserved lemon and the earthy notes of the turmeric, resulting in a more complex and robust final dish.

If you prefer a thicker sauce, you can remove the cooked rabbit pieces after the braising is complete and whisk a small amount of cornstarch or flour into the remaining liquid in the slow cooker.

Turn the heat to high for a few minutes until the sauce reduces and thickens to your desired consistency, then return the rabbit to the pot to coat it thoroughly before serving.

Variations

• Spiced Rabbit with Olives: Add a half-cup of pitted green olives during the final hour of cooking. The brininess of the olives pairs beautifully with the preserved lemon and adds a lovely texture to the finished dish.
• Creamy Rabbit Braise: Stir in a quarter-cup of heavy cream just before serving. This creates a luxurious, velvety sauce that mellows the sharpness of the lemon and creates a richer mouthfeel for the meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure it is chilled properly within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a covered pot on the stovetop over low heat until warmed through, or in a 300°F (150°C) oven, adding a little broth to keep it moist.

Allow any leftovers to cool to room temperature within two hours of cooking. Once cooled, transfer the rabbit and the braising liquid into an airtight container. This helps maintain the moisture of the meat and prevents it from drying out in the refrigerator. Proper storage is essential for food safety and ensures the dish remains delicious for your next meal.

This dish is an excellent candidate for making ahead, as the flavors often intensify and meld even further after sitting for a day. Prepare the entire recipe as instructed, allow it to cool completely, and store it in the refrigerator.

When you are ready to serve, simply reheat it gently on the stovetop or in the oven until it is warmed through, adding a splash of chicken broth if the sauce has thickened too much.

Serving ideas

Serve this slow cooker rabbit hot, ideally accompanied by sides that can soak up the flavorful, aromatic braising liquid. Roasted root vegetables, buttery mashed potatoes, or a simple crusty loaf of bread are excellent choices to complement the tender meat and the bright, citrusy notes of the preserved lemon.

Arrange the rabbit pieces on a warm platter, spooning the sauce and lemon wedges generously over the top for a beautiful presentation.

For a lighter meal, consider serving the rabbit alongside a crisp green salad tossed in a simple vinaigrette. The freshness of the greens provides a nice contrast to the richness of the braised meat, while the acidity of the dressing echoes the preserved lemon in the dish.

This combination creates a balanced and satisfying dining experience that highlights the quality of the ingredients and the care put into the preparation.

Frequently asked questions

Recipe card

Slow Cooker Preserved Lemon and Rosemary Rabbit

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb raw rabbit pieces
• 2 wedges preserved lemon
• 2 sprigs fresh rosemary
• 1 tsp ground turmeric
• 1 cup chicken broth

Instructions

1. Place the raw rabbit pieces into the bottom of the slow cooker. Scatter the preserved lemon wedges and fresh rosemary sprigs evenly over the meat, ensuring they are distributed to infuse the flavor during the cooking process.
2. Sprinkle the ground turmeric over the rabbit and aromatics using a spoon. Pour the chicken broth into the slow cooker, ensuring the liquid reaches the base of the ingredients without completely submerging the top pieces.
3. Cover the slow cooker and cook on low for 4 hours until the meat is tender and easily pulls away from the bone. Ensure the internal temperature of the meat reaches 145°F (63°C). Let the rabbit rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

1.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.