Benodigdheden voor 4 personen

• 1 gevilde konijn
• zout
• peper
• bloem
• 750 ml groentebouillon
• 250 ml rode wijn
• 1 eetlepel gehakte rozemarijn
• 1 eetlepel gehakte tijm
• 6 teentjes knoflook
• 1/4 cup bruine suiker
• 1 eetlepel soja saus
• 6-7 in kleine stukjes gesneden aardappel
• 5 wortels in stukjes gesneden
• 1 kleine ui

Bereidingswijze

First I skinned and gutted the rabbits. One of these days I’ll work up a post on that process, but I’m not quite sure how to get the point across without some graphic photos that might make some feel squeamish. Once they were prepped, she coated them in flour, salt, and pepper, and then browned them in a skillet: Browning Rabbits While the rabbit was browning, she put (FYI — Measurements are rough, keep tasting to get it just right): 3 cups vegetable broth 1 cup red wine 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 6 fresh garlic cloves 1/4 cup brown sugar splash soy sauce to taste Once the rabbit was browned, it entered the crock pot, and cooked for an hour on high. This provided a break to go out to the garden and collect some carrots, potatoes, onions, and some peas. When the hour was up these were added: 6-7 Small to Medium Potatoes chopped 5 Medium Carrots chopped One small onion chopped 3 more hours on high and it was allowed to cool a bit. Then she deboned the rabbit (it falls right off the bone), and served with yummy 9-grain rolls. She thought it was a little sweet, but when I added hot sauce to mine, it was an incredible sweet and spicy combo that nailed it out of the park. I find bunny and pulled pork to be the two best meats that enter our crock pot.