Slow Cooker Rabbit in Creamy Sauce
·Season lightly
Rinse the rabbit legs and pat them dry. Season lightly with salt and pepper. Why lightly? Slow cooking preserves so much more flavour, so you don't need to add as much salt and seasoning as usual.
Prepare the vegetables
Peel the carrots and parsnips and cut them into rounds or batons. Peel the onion and cut into eighths. Peel the garlic. Cut the bacon into small cubes, or slice rasher bacon into smaller pieces.
Layer everything into the slow cooker
Place the onion, parsnip, carrot and garlic on the bottom of the slow cooker. Put the rabbit legs on top of the vegetables. Finally, add the bacon. Season with fresh thyme. Add water.
Set to low
Cover the slow cooker with the lid. My slow cooker has a choice of high or low setting. Choose the low setting and set it for 7 hours. In this time the rabbit will be perfectly cooked and delicious!
Tip:
It's ideal to start the rabbit cooking before you go to bed, so it's ready and waiting for you in the morning.
Simmer with cream
Take the cooked meat out of the slow cooker. In a regular saucepan on the stove, melt the butter. Stir in the plain flour and pour in both types of cream. Simmer together for ten minutes.
Blend
Add the contents of the slow cooker - the meat juices and vegetables. Blend using a blender or a stick blender. Simmer together for another ten minutes. Season to taste with salt, pepper and nutmeg.
Serving
Serve the sauce with the meat and a side dish of your choice. You can garnish with crispy fried bacon slices.
