Boneless Rabbit Meat: 3 Easy Ways
Boneless rabbit meat is easy to prepare and can be used in a wide variety of recipes. Just cook until the meat is falling off the bones, strip the meat and add to your favorite recipe.
Servings: 4 people
Ingredients
- 1 Rabbit
- Salt & pepper
- Water
Instructions
In an Instant-Pot
- Place rack in bottom of pressure cooker. Place whole rabbit on rack and season w/ salt & pepper. Add 1 C. water. Cover with lid and turn valve to "sealing". Cook on high pressure for 22-30 min. (less time for younger rabbits). Let pressure release naturally, or cover the stream valve with a folded towel and open 15 min. after cooking is complete.
In a Crock-Pot
- Place whole cleaned rabbit in slow cooker. Add herbs/onion to the body cavity if desired. Season with salt and pepper. Pour 1 C. water over rabbit. Cover and cook on low until meat is very tender (3-4 hours for a young rabbit, 4-6 hours for an older rabbit).
On the Stove
- Add rabbit(s) to a pot and add water to just cover. Bring to a gentle boil. Boil for 20-30 minutes, then turn the heat off. Cover the pot and let sit for a 1/2 hour. The meat will be totally cooked through. Remove rabbit from broth and cool. Strip meat from bones. (This cooking method works best for young rabbits, up to 3 months old)
Notes
Note: Use meat immediately or store covered in the fridge for up to 3 days. For longer storage, freeze in freezer bags or pressure can in jars with broth from pot.