{"id":1724,"date":"2013-01-05T22:35:14","date_gmt":"2013-01-06T05:35:14","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=1724"},"modified":"2013-01-05T22:35:14","modified_gmt":"2013-01-06T05:35:14","slug":"rabbit-hunter-style","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=1724","title":{"rendered":"Rabbit, Hunter Style"},"content":{"rendered":"<p>&#8220;Serve over rice or with steamed new potatoes&#8221; <!--more--><\/p>\n<div>\n<h2>Ingredients<\/h2>\n<ul>\n<li>\n<ul>\n<li>1 (2 1\/2-3 lb) rabbit, cut  into 8 pieces, rinsed, and patted dry<\/li>\n<li>salt<\/li>\n<li>fresh ground black pepper<\/li>\n<li>4 slices bacon<\/li>\n<li>4 shallots, chopped<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>2 tablespoons all-purpose  flour<\/li>\n<li>1\/2 cup dry white wine<\/li>\n<li>1 (8 ounce) cans tomato  sauce<\/li>\n<li>1\/2 cup water<\/li>\n<li>1 teaspoon chopped fresh  thyme<\/li>\n<li>1 teaspoon minced fresh  basil<\/li>\n<li>1 1\/2 cups sliced fresh  mushrooms<\/li>\n<li>1\/4 cup chopped fresh flat  leaf parsley<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2>Directions<\/h2>\n<ol>\n<li>Season the rabbit liberally  with salt and pepper; in a large skillet, cook the bacon over med-high heat  until crisp.<\/li>\n<li>Transfer to paper towels to  drain; crumble and set aside.<\/li>\n<li>Add the rabbit to the hot  bacon fat and brown on all sides.<\/li>\n<li>Transfer to a slow cooker.<\/li>\n<li>Add shallots and garlic to  the skillet; cook, stirring, for 2 minutes.<\/li>\n<li>Sprinkle with the flour,  then add the wine; cook, scraping up any browned bits stuck to the pan.<\/li>\n<li>Add in the tomato sauce,  water, thyme, and basil; bring to a boil.<\/li>\n<li>Pour over the rabbit; cover  and cook on HIGH for 2 hours.<\/li>\n<li>Add mushrooms to the slow  cooker; cover and continue cooking on HIGH 1 \u00bd-3 hours, until the rabbit is very  tender and falling off the bone.<\/li>\n<li>Taste and adjust seasonings<br \/>\nto taste; serve garnished with parsley and crumbled bacon.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Serve over rice or with steamed new potatoes&#8221;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1724","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1724"}],"version-history":[{"count":3,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1724\/revisions"}],"predecessor-version":[{"id":1727,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1724\/revisions\/1727"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1724"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}