Slow Cooker Rabbit Stew by Karen Eagle
Serve the fall-off-the-bone meat and sauce over rice or noodles or a toasted piece of Italian bread.
Fry bacon in a large skillet until crisp and set aside. Dredge pieces of meat in seasoned flour. Sauté in 3 to 4 tablespoons oil or bacon grease over medium-high heat until well browned. Place pieces of meat in a slow cooker.
Sauté onion and garlic in skillet for about 4 to 5 minutes over medium heat. Spoon into slow cooker. Add the parsley, tomatoes and juice, herbs, and port and season to taste. Cook over low heat for 6 to 8 hours. Serve hot.
The Peter Rabbit Syndrome
The rabbit is the most widely hunted small animal in the United States. Its meat is versatile and can be prepared as many ways as chicken can. Its texture and flavor are similar to chicken's. But Americans don't eat nearly as much rabbit as their European counterparts do. This is probably due to childhood memories of sweet little Peter Rabbit or the Easter Bunny.
Serves 4 to 6
3 slices bacon
1 (2- to 3-pound) rabbit, cut into pieces
1 cup seasoned flour
3–4 tablespoons vegetable oil or bacon grease
1 onion, sliced
1 clove garlic, minced
4 sprigs Italian parsley, chopped
1 (8-ounce) can chopped tomatoes, preferably Italian Roma
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup port
Kosher salt and freshly ground pepper to taste
