Submitted By Kymberly Lewallen Brown on Back Yard Meat Rabbits
- 1.5-2 Fryers (deboned)
- 1 cup packed brown sugar
- 2/3 cup vinegar (can use apple cider vinegar)
- 1/4 cup lemon-lime soda (diet or regular) or lemonade
- 2-3 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place rabbit (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over rabbit. Cook on low for 6-8 hours or high for 4 hours.
Take rabbit pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)