Red Wine Rabbit Pasta


March 5, 2015

Red Wine Rabbit Pasta 0 0 5 0
  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 4


1 kg Rabbit (about 2 rabbits)

1 onion, chopped

Beef and Red Wine casserole packet mix

1 cup of red wine

1-2 cups of chopped tomatoes

4 bay leaves, chopped

Parmesan cheese



Salt and pepper


1Put onion, rabbit, tomatoes and bay leaves into slow cooker.

2Mix the packet mix with the red wine and pour over the contents.

3Cook for 4 hours on high, then 2 hours on low (check after the 4 hours as this may be enough in some slow cookers)

4Once cooked, pull the rabbit meat off the bones and return the meat to the stew.

5Serve with cooked pasta, a sprinkle of parmesan and a spring of parsley.

6(Salt and Pepper to taste)


8Drink left over wine with dinner and enjoy!

Submitted by Michelle Collyer


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