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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
- 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.
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