“Serve over rice or with steamed new potatoes”
5hrs 30mins

Ingredients Nutrition


  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 ½-3 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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