March 5, 2015
6 hrs 15 mins
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
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
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.