Thread: Rabbit & Hare Slow Cook Recipes?

With rabbits I don't normally bother to use brine/milk before the slow cook. I just bung half a dozen rabbits straight in the pot, add in wine, black current (Barkers), a slosh of Tamari (soy) sauce, another slosh of spicy plum sauce, dose of favourite herbs and spices, diced vege if you like it. Leave to soak in that lot over night, then add the heat and cook about 16 hours. Tip the liquid into another container, strip the rabbits, divide meat into meal lots in 2l ice cream tubs and cover in liquid for freezing.

The important bit! Put remaining liquid in other 2l ice cream tubs for stock and freeze, I turn it into vege soup, the type you grab a slice of for a winters lunch.