Tradition has it that one should hunt rabbits during months containing the letter R to avoid the infectious disease, tularemia. I stay well within the frost zone by limiting my rabbit hunting to November through March. It’s best to wear gloves while handling freshly killed rabbits. Those little black specks jumping from the cooling body of your bunny are fleas seeking the warmth of your hands.
1 rabbit, jointed and cut into pieces (Deboned!)
1 garlic clove, crushed
2 medium onions, chopped
2 tbs oil
2 tbs tomato paste
2 bay leaves
3/4 cup water
2/3 cup red wine
1 tsp mixed herbs
3 medium potatoes, cut into chunks
1 cup peas
1 large carrot, peeled and sliced
1 beef stock cube, crumbled
1 pinch seasoning to taste
1. Heat oil in fry pan and lightly brown meat. Place in slow cooker.
2. Lightly fry onion and garlic, add to cooker.
3. Place remaining ingredients, except the peas, into slow cooker. Cook on low for 6-8 hours.
4. Add the peas 30 minutes before serving.
This is great with pasta or rice, and you may add any vegetables (parsnips, celery, etc.) you like.