3 Ways To Boneless Rabbit Meat
Our family’s favorite way to use rabbit meat is to get it into boneless chunks. Then I can either freeze this meat for later, use it right away, or even can it!
I like to cook the whole rabbit until the meat is very tender, then it’s super easy to get it off in boneless chunks and ready for meals.
There are a few ways you can cook your rabbit to de-bone it into meat chunks.
Slow Cooker - This is my favorite method, all you have to do is put your cleaned rabbit into the slow cooker, add any seasonings you like along with 1 cup of water or broth. Let it cook for 4 to 6 hours until it’s tender.
Instant Pot - The fastest method, you can even start with the rabbit frozen if it will fit into your pot. First, put the rack in the bottom of your pan, add 1 cup of water, season meat as desired, set the vent to sealing, and pressure cook for 20 minutes. (or 30 minutes if frozen) Let the steam naturally release for 15 minutes then carefully remove the rabbit.
Stove Top - Put the rabbit into a large stock pot and cover it with water. Bring to a gentle boil and let boil for 25 to 30 minutes. Turn off the heat and let sit for 30 minutes and the rabbit will be cooked through and ready to pull the meat off the bones.
Once you have your rabbit meat made into boneless chunks, you can use it in so many ways!
We personally love BBQ sauce on it and made into sandwiches, you could also bread and deep fry the chunks for nuggets or chill the meat and make it into rabbit salad.
Rabbit Alfredo, rabbit noodle soup, Asian stir-fried rabbit….so many ideas!
You can refrigerate the meat for up to 3 days, freeze it to use later, or can it using the broth from the pot.
