Crock Pot Rabbit Stew

• 1 rabbit
• 1/2 teaspoon ground black pepper
• 425 g diced tomatoes
• 1 cup red wine
• 1 cup water
• 100 g button mushrooms, sliced
• 125 g shortcut bacon, sliced
• 2 medium carrots, chopped
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 1 bay leaf
• 1 teaspoon oregano
• 1/4 cup flour

1. Grind pepper over the rabbit and place in the crock pot.
2. Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
3. Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
4. Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
5. Give it a good stir and allow to rest 10-15 minutes before serving.
6. At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
7. You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

rabbit, ground black pepper, tomatoes, red wine, water, button mushrooms, bacon, carrots, onions, stalks celery, bay leaf, oregano, flour

Taken from www.food.com/recipe/crock-pot-rabbit-stew-192100 (may not work)