Rabbit Hunter’S Style

• 1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
• salt
• fresh ground black pepper
• 4 slices bacon
• 4 shallots, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 1 teaspoon chopped fresh thyme
• 1 teaspoon minced fresh basil
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup chopped fresh flat leaf parsley

1. Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
2. Transfer to paper towels to drain; crumble and set aside.
3. Add the rabbit to the hot bacon fat and brown on all sides.
4. Transfer to a slow cooker.
5. Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
6. Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
7. Add in the tomato sauce, water, thyme, and basil; bring to a boil.
8. Pour over the rabbit; cover and cook on HIGH for 2 hours.
9. Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 1/2-3 hours, until the rabbit is very tender and falling off the bone.
10. Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

rabbit, salt, fresh ground black pepper, bacon, shallots, garlic, flour, white wine, tomato sauce, water, thyme, fresh basil, mushrooms, flat leaf parsley

Taken from www.food.com/recipe/rabbit-hunter-s-style-203224 (may not work)