One of the bloggers when I posted the last recipe recommended that I do rabbits in a slow cooker, so, I adapted a recipe from Christine Cooks for the first week of NFL football! Around 4 hours later, I had rabbit meat melting off the bone into amazing, meaty goodness. This is based heavily on Mediterranean ingredients, and not your typical Southern BBQ. But, it also contains Bacon… which is the most epic ingredient ever. This meal is really good with homemade spent grain bread. Definitely a five star meal, and my favorite rabbit dish so far!
- 1 2-3 lb rabbit
- 15 cloves of garlic, left whole and peeled
- 6-7 peppercorns
- 2-3 Tbs of dried thyme (divided)
- 1 Tbs of dried rosemary
- 1 large onion, cut into quarters
- 1 lb bacon
- 2 bay leaves
- 1 cup of wine
- 1 cup chicken stock
- sea salt and pepper
Put the slow cooker on high. Place the onions, garlic, and peppercorns into the bottom of the slow cooker.
Cut up the bacon into 1 inch cubes and fry it to the point that it is lightly done. Remove the bacon, and reserve the grease. Put half of the bacon, half of the Thyme, and half of the rosemary into the slow cooker.
Sear the outside of the rabbit in a skillet over high heat in bacon grease until golden brown (don’t burn it). Place the rabbit over the onions.
Pour white wine into the pan, and let half of it simmer down. Pour this over the rabbit.
Sprinkle the other half of the bacon, thyme, and rosemary onto the rabbit.
Pour the chicken stock over the rabbit, and cover it.
Heat on high for four hours, changing it to low after 4 hours until the rabbit is done.
Rabbits have VERY fine bones, so make sure you pick out the bones as the rabbit tears apart. I am pretty sure that I got them all out, but some of them are super tiny.