Rabbit Hunter’s Style

• (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry1
• salt↗
• fresh ground black pepper↗
• slices bacon↗4
• shallots, chopped↗4
• garlic cloves, minced↗3
• tablespoons all-purpose flour↗2
• cup dry white wine↗1⁄2
• (8 ounce) can tomato sauce↗1
• cup water↗1⁄2
• teaspoon chopped fresh thyme1
• teaspoon minced fresh basil1
• cups sliced fresh mushrooms1 1⁄2
• cup chopped fresh flat leaf parsley1⁄4

Step-by-step instructions

1. 1

   Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.

2. 2

   Transfer to paper towels to drain; crumble and set aside.

3. 3

   Add the rabbit to the hot bacon fat and brown on all sides.

4. 4

   Transfer to a slow cooker.

5. 5

   Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.

6. 6

   Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.

7. 7

   Add in the tomato sauce, water, thyme, and basil; bring to a boil.

8. 8

   Pour over the rabbit; cover and cook on HIGH for 2 hours.

9. 9

   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.

10. 10

    Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.