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Last year, we had a holiday in the pretty Cretian village of Koutouloufari.  The food was consistently great- every tavern spoiled us with house specials of fresh fish or meat cooked in giant outdoor ovens.

One place we went back to a few times served rabbit, slow cooked in the outdoor wood burning oven with white wine and thyme. So when I bagged a bunny in Wigan market this weekend I wanted to try and recreate this Greek fave.

My finished result was tasty but different to the Greek dish I was trying to mimic. Because I used a slow cooker the wine didn’t cook down into lovely sticky sauce so didn’t really add what I expected it to. So next time I would either use stock or a mix of stock and wine.

It’s a lovely change to a traditional Sunday roast and there’s a surprising amount of meat to be had!

Slow cooked rabbit

·         1 x rabbit – I asked the butcher to joint it for me

• 400 ml dry white wine / stock
• 3 onions, halved
• 4 -6 cloves of garlic
• Rosemary
• Thyme (I used fresh and dried)

What you do

•   Season your meat
• Heat oil in a large pan and brown the pieces of rabbit all over. I spent a good ten minutes doing this because it all adds to the final flavour
• Put the browned rabbit, wine/stock, onions, garlic and herbs in the slow cooker
• Cook for a minimum of six hours on low, until the meat is super tender. I did mine for about 6.5 hours and that was just right

Serve with veggies and the onions from the slow cooker. Spoon the wine cooking liquor over the whole lot.

 

I am entering this recipe into the Slow Cooker Challenge on Farmersgirl Kitchen in February 2014.