another rabbit recipeTry this one., all measurements are approximate or to taste.
1..Portion a large rabbit and place in a slow cooker with a sliced onion and just enough veal (or chicken) stock to cover;
2..when juicily tender(possibly 2-3 hours) remove the rabbit and keep warm.
3..fast boil the liquid and reduce to one third of the volume.
4..add a glass or two of a half decent white wine and repeat the reduction.
5..remove the liquid from the heat and cool slightly.
6..add double cream and gently reheat until the sauce starts to thicken and starts to change colour.
7.. pour over the rabbit and serve with glazed carrotts, small potatoes, abd sprinkle with chopped parsley.