Prep 30 mins
Cook 5 hrs
Serve over rice or with steamed new potatoes
- 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
- 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.
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.
Outstanding! I've had rabbit cooked before with virtually identical ingredients but the method of pre-cooking the sauce and sprinkling the crisped bacon over the top before serving sets this apart from other recipes. It really brings out the flavor and the delay before adding the mushrooms means they are just perfectly cooked.