Recipe by ratherbeswimmin'
Serve over rice or with steamed new potatoes
Top Review by JustJanS
Rabbit is an expensive and hard to get treat for us so I pick my recipes carefully. I don't own a slow cooker, so following your instructions (apart from omitting the flour) I just cooked this in a heavy based pan on very low for two hours. It was perfect sauce consistency cooked this way and didn't need any thickening-if it had I would have just remove the lid until it suited us.
- 1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
- fresh ground black pepper
- 4 slices bacon
- 4 shallots, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup water
- 1 teaspoon chopped fresh thyme
- 1 teaspoon minced fresh basil
- 1 1⁄2 cups sliced fresh mushrooms
- 1⁄4 cup chopped fresh flat leaf parsley
Directions See How It's Made
- Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
- Transfer to paper towels to drain; crumble and set aside.
- Add the rabbit to the hot bacon fat and brown on all sides.
- Transfer to a slow cooker.
- Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
- Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
- Add in the tomato sauce, water, thyme, and basil; bring to a boil.
- Pour over the rabbit; cover and cook on HIGH for 2 hours.
- Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
- Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.