{"id":2876,"date":"2020-08-13T11:20:30","date_gmt":"2020-08-12T23:20:30","guid":{"rendered":"https:\/\/eatwhatyoukill.co\/?p=2876"},"modified":"2020-08-22T09:11:46","modified_gmt":"2020-08-21T21:11:46","slug":"slow-cooked-rabbit","status":"publish","type":"post","link":"https:\/\/eatwhatyoukill.co\/slow-cooked-rabbit\/","title":{"rendered":"Slow Cooked Rabbit"},"content":{"rendered":"\n
From field to plate in under 24 hours. You will need:<\/strong><\/p>\n\n\n\n Flour and brown quartered rabbit pieces and set aside.<\/p>\n\n\n\n Brown onion and garlic (and some bacon if you want some extra moisture content with lean game meat).<\/p>\n\n\n\n Add all ingredients into a slow cooker, (ensure stock\/wine nearly covers everything)Cook rabbit until meat is falling off the bone.<\/p>\n\n\n\n Remove the rabbit meat and continue to cook other ingredients with the lid off until sauce thickens to a consistency you like.<\/p>\n\n\n\n Return rabbit meat to heat through and serve with mashed potato or pappardelle pasta.<\/p>\n\n\n\n Visit Clayton on Instagram.<\/strong><\/a><\/p>\n\n\n\n