Rabbit Season, part 4 of 4

I prepare a rabbit for a crock pot recipe. Audio and video quality: mediocre at best. Sorry about that.

The recipe, from "Not Your Mother's Slow Cooker Cookbook:"

In a large skillet, cook 4 strips bacon over medium-high heat, then transfer to paper towels and drain, then crumble. Add rabbit pieces to the bacon fat in the skillet and brown on all sides. Transfer rabbit to slow cooker. Lower heat to medium-low, sprinkle 2 Tbsp flour into skillet, then add 1/2 cup dry white wine and cook for a few minutes. Add 8 oz tomato sauce, 1/2 cup water, 1 tsp thyme, 1 tsp basil, bring to boil, then pour all over the rabbit. Cover and cook on high for 2 hours.

Add 1 and 1/2 cup sliced mushrooms and cook on high until the rabbit meat is falling off the bones, 1.5 to 3 hours. Add salt and pepper as desired. Serve garnished with parsley and bacon.

Category:

Howto & Style

Tags:

• cooking
• rabbit
• crock
• pot