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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 3 |
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Serve over rice or with steamed new potatoes Ingredients:
1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry |
salt |
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:
1. Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
2. Transfer to paper towels to drain; crumble and set aside.
3. Add the rabbit to the hot bacon fat and brown on all sides.
4. Transfer to a slow cooker.
5. Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
6. Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
7. Add in the tomato sauce, water, thyme, and basil; bring to a boil.
8. Pour over the rabbit; cover and cook on HIGH for 2 hours.
9. Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 1/2-3 hours, until the rabbit is very tender and falling off the bone.
10. Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.
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