Rabbit in a Slow Cooker

Ingredients

• Rabbit Legs 25 oz
• Onion 1 head
• Champignons 5 oz
• Bacon 5 oz
• Oregano 1 tablespoon
• Smoked salt 1 tablespoon
• Chicken Broth 5 fl oz
• Wheat Flour 2 spoons
• Water 0 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Scallions to taste
• Israeli couscous 10 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Slice the onions into feathers and the mushrooms into slices. If the mushrooms are small, you can simply cut them in half.

Step 3

Cut the bacon into pieces 1–2 inches wide.

Step 4

Heat vegetable oil in the multicooker on the 'Fry' setting. Sauté the rabbit uncovered until golden brown. Season with salt and pepper.

Step 5

Transfer the rabbit to a separate dish. Sauté the onion, mushrooms, and bacon in the same oil for 5 minutes.

Step 6

Add paprika and oregano to the multicooker.

Step 7

Place the rabbit with the vegetables and bacon, pour in the broth, and cook covered for about 10–15 minutes.

Step 8

Remove the rabbit from the slow cooker.

Step 9

Mix the flour with water and add it to the vegetables and bacon. Simmer the sauce until it thickens.

Step 10

Serve the cooked rabbit with sauce and your favorite side dish, such as bulgur, pasta, couscous, or mashed potatoes.