Rabbit, Hunter Style

Ingredients

• • 1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
  • salt
  • fresh ground black pepper
  • 4 slices bacon
  • 4 shallots, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 (8 ounce) cans tomato sauce
  • 1/2 cup water
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon minced fresh basil
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped fresh flat leaf parsley

Directions

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.