Ingredients:
- 1 or 2 rabbits or pheasants
- Salt, pepper and paprika to taste
- 1 c. sour cream
- 1 c. cream of mushroom soup
- 1/4 tsp. Worcestershire sauce
- 2 tbsp. instant onions
Preparation:
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.
More Rabbit Recipes
Rabbit Stew
Baked Rabbit in Sour Cream
Venison & Wild Game Recipes
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Crockpot Venison and Wild Game Recipe Index
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