Slow Cooker Rabbit Stew

Ingredients:

• 1kg of rabbit pieces
• 350ml red wine
• 3 fresh bay leaves
• 80ml extra virgin olive oil
• 1 brown onion, finely diced
• 3 cloves garlic, finely diced
• 300g chopped potatoes and carrots
• 3 tbsp tomato paste
• 1 can chopped tomatoes
• 1 cup water

Instructions:

• Marinate the rabbit pieces for a few hours or overnight in red wine, bay leaves and garlic.
• Remove rabbit pieces from the marinade (but keep the rest of the marinade aside) and lightly fry the rabbit pieces in olive oil.
• Add the fried rabbit pieces, the marinade, and the remainder of the ingredients into your Crock-Pot and cook on LOW with the lid on for 4-5 hours until the rabbit falls off the bone.
• If you prefer a thicker sauce, take off the lid and cook for another few minutes until it has reached the desired consistency.