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Slow Cooker Braised Rabbit with Garlic, Cippolini Onions & Thyme

I don't feel well. Not about a month. I have this nasty cold/flu. I started healing a few days ago; I felt like myself again. Back at work, watch some scenes from Ashes. I didn't feel very good but at least he was better. Then the headache began, the temperature increased, within a minute the heat, the feeling of humidity and chills began. Have you ever been to a doctor? I have a sinus infection. Arr. Try to sleep, rest, get better.
Very boring.

Why am I sharing this? Two reasons: 1) Take care of yourself if you have a cold or flu. Get plenty of rest and don't get up and go because you think you're better. If you are too shy, it is a very, very nasty virus that will attack you again; 2) The food you see above is directly related to the effort you put into preparing dinner. For all of this I was able to use the ingredients I already had at home and in the garden, which required little preparation time and gave me flavor and comfort from my tiredness. The appearance of the cooked food won't win any awards, I know, but the comfort level? A clear winner.

So here's what you do (and I'll tell you what I do next time in Chef's Notes).
Remove the bunny hat from the freezer and thaw overnight in the refrigerator. If you don't have rabbit, use chicken.
Peel six red onions and twelve or more cloves of garlic. Leave it intact. Get some whole peppers (tellicherry is my favorite), some crushed sea salt, some bay leaves (if you can find them fresh, I have bay leaves growing outside my door), and a few sprigs of fresh thyme. If you've already cut and cooked bacon (Mr. Sissy cooks for me and he loves bacon), use about half a cup. (If you feel like going to the store, buy good pork, cut it into large cubes, about 3/4 inch square, and cook it.)
You will need dry white wine (I used Sauvignon Blanc) and homemade or low sodium chicken broth.
And that is.

Place all the onions, garlic and pepper cloves in the slow cooker, then add half the thyme sprigs and then half the bacon strips.

Season the rabbit with sea salt and freshly ground black pepper to taste.
Fry the rabbit in a hot pan, basting it if you have it, otherwise a little butter and olive oil is fine, until lightly browned on all sides, then place the rabbit in the slow cooker with the aromatics on top . Deglaze the pan with half the white wine, remove the browned bottom and pour in the rabbit.
Sprinkle the remaining bacon pieces and remaining thyme sprigs over the rabbit.
Slowly pour in the rest of the white wine and chicken broth.
Turn the slow cooker on for the first 4 hours and then turn it off for the next 4 to 6 hours, depending on your slow cooker, to soften the rabbit bones.
Go back to bed and wait to rest.
After 4 hours, the smell of the kitchen will drive you crazy, but you have to wait until it softens.
A little sleep will help.

Slow Cooker Roasted Rabbit with Garlic, Cipollini Onion and Thyme
Cristina's first recipe
1 whole rabbit, skin on (can be substituted with chicken)
12 cloves garlic, peeled and whole
6 cippolini onions (red or yellow), peeled and whole
10-12 sprigs of fresh thyme
2 bay leaves, fresh if available, dried is fine
About 1/2 cup cooked bacon pieces. 3/4 inch nut
5-6 whole peppers
Sea salt and freshly ground black pepper to taste.
1 and 1/2 cups dry white wine, divided
1 cup low sodium broth (preferably homemade)
Place onion, garlic and bell pepper in a slow cooker. Sprinkle with half the bacon and half the thyme sprigs.
Fry the rabbit in a pan over high heat with a little oil (lard, duck fat, olive oil, butter, whatever you like) until golden brown. Regulate the heat so that the rabbit does not burn.
Place the roast rabbit on top of the aromatics in the slow cooker.
Pour half the white wine into the hot pan and scrape up any brown bits from the bottom to reduce the browning by half. Pour over the rabbit.
Scatter the remaining bacon pieces over the rabbit and then sprinkle with the remaining thyme sprigs.
Pour the chicken and the rest of the white wine into the slow cooker, close the lid and set the pot on high heat for the first 4 hours, then on low heat for 4-6 hours.
If necessary, it is good to turn the rabbit once or twice during cooking.
When the rabbit is tender, turn off the slow cooker or put it on "standby." Remove all stems from the thyme with tweezers.
Transfer the rabbit to a warm plate and cut it into pieces. Pour the onion, garlic and water over and around the rabbit and serve.

Chef's Notes:
If I had been feeling better, I would have sliced ​​the rabbit before roasting it. I think it's more manageable. That said, it was not uncontrollable.
Pay attention to the bones: they are not chicken (or did they use chicken?), they are small rabbit bones.

Copyright © 2005-2012, Christine Cooks. all rights reserved

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