Slow Cooker Rabbit Stew

• 2.5 lbs rabbit, cut into pieces
• 2 large carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, chopped
• 3 medium potatoes, peeled and quartered
• 8 oz sliced mushrooms

• 4 cups chicken or vegetable broth
• 1 cup dry red wine (optional, substitute with more broth)
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

1. Sear the Rabbit (Optional): In a large skillet, heat the olive oil over medium-high heat. Season the rabbit pieces with salt and pepper, then sear them until browned on all sides. This adds depth of flavor, but you can skip this step if time is limited.
2. Combine Ingredients: Place the chopped carrots, celery, onion, potatoes, and mushrooms in the bottom of the slow cooker. Lay the seared (or raw) rabbit pieces on top of the vegetables.
3. Add Liquid and Seasoning: Pour the broth and red wine (if using) over the rabbit and vegetables. Add the minced garlic, bay leaves, and dried thyme. Season with salt and pepper.
4. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the rabbit is fork-tender.
5. Serve: Remove the bay leaves before serving. Taste and adjust seasonings if necessary. Serve the stew hot, perhaps with crusty bread for dipping.

• Thickening the Stew: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the stew during the last 30 minutes of cooking.
• Wine Pairing: This stew pairs well with a medium-bodied red wine, such as a Pinot Noir or a light Zinfandel.
• Prep Time: Approximately 20 minutes

Cook Time: Approximately 6-8 hours