Slow Cooker Rabbit with Prunes and Bacon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the rabbit pieces in a hot skillet with a little oil before placing them in the slow cooker.

This adds a layer of color and caramelization to the meat, which enhances the complexity of the final sauce. However, this is optional and not strictly necessary for a delicious, tender result using the slow cooker method provided here.

If the sauce is too thin at the end of the cooking time, you can remove the rabbit and prunes, then simmer the remaining liquid in a small saucepan on the stove over medium-high heat until it reduces to your desired consistency.

This simple step can concentrate the flavors and create a more luxurious, velvety sauce that clings beautifully to the tender rabbit meat when served.

Variations

• Herbed Rabbit: Add a bay leaf and a sprig of fresh rosemary during the cooking process to introduce an earthy, aromatic depth that complements the sweetness of the prunes.
• Vegetable Addition: Include sliced carrots or pearl onions at the start of cooking. These vegetables add sweetness and texture, turning the dish into a complete one-pot meal.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

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

Reheat

Reheat in a saucepan over medium heat until the internal temperature reaches 165°F (74°C), adding a splash of broth if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, ensure the meat is covered by some of the cooking liquid, which will help prevent it from drying out during storage. Always allow the cooked dish to cool for no more than 2 hours before placing it in the refrigerator to ensure food safety.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after resting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it for up to 2 days before reheating. When ready to serve, gently warm the dish on the stovetop or in the slow cooker until it is heated through to 165°F (74°C).

Serving ideas

Serve the rabbit hot, directly from the slow cooker or plated on pre-warmed dishes. Because the dish is rich and savory, it pairs perfectly with simple side dishes that can soak up the flavorful sauce.

Consider serving it alongside roasted root vegetables, such as carrots or parsnips, or a simple side of buttered egg noodles or mashed potatoes to balance the meal.

The glistening prunes and bacon provide a natural garnish, but you can add a sprinkle of fresh, chopped herbs like parsley or additional fresh thyme leaves for a pop of color before serving.

Ensure each serving includes a generous portion of the cooking liquid, as it contains all the concentrated flavors from the prunes, bacon, and herbs that make this dish so special.

Frequently asked questions

Recipe card

Slow Cooker Rabbit with Prunes and Bacon

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb rabbit pieces, bone-in
• 1 cup pitted prunes
• 4 oz lardons or thick-cut bacon, diced
• 1 tsp dried thyme
• 1 cup chicken broth

Instructions

1. Place the raw rabbit pieces into the base of the slow cooker, ensuring they are arranged in an even layer. Scatter the pitted prunes and lardons over the top of the rabbit pieces.
2. Sprinkle the dried thyme evenly over the meat and fruit mixture. Pour the chicken broth over the ingredients, ensuring the liquid reaches the bottom of the slow cooker to help with even cooking.
3. Cover and cook on low for 6 hours until the meat is tender and reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving on a plate.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

22 g

Fat

24 g

Fiber

3 g

Sugar

18 g

Sodium

650 mg

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