1 (2 1/2-3 pound) rabbit, cut into 8 pieces, rinsed, and patted dry
Salt and pepper
4 slices bacon
4 shallots (chopped)
3 garlic cloves (minced)
2 tablespoons all-purpose flour
1/2 cup dry white wine (I substituted wild cherry wine for this)
1 can tomato sauce (8 ounces)
1/2 cup water
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh basil (chopped)
1 1/2 cups fresh mushrooms (sliced or whole)
1/4 cup fresh parsley (chopped)
In a large skillet cook the bacon until crispy. Remove the bacon to drain on paper towels and set aside.
While the bacon is cooking cut rabbit into eight pieces, rinse and pat dry with paper towels and then salt and pepper on both sides.
Using the same skillet with the bacon fat, brown the rabbit on all sides and place the rabbit into the bottom of the slow cooker.
Place the garlic and shallots into the skillet and cook on medium-high heat until shallots are translucent about 2 minutes.
Mix in the flour and then add the wine stirring to scrape any bits up that are stuck to the bottom of the pan. Mix in the tomato sauce, water, thyme, and basil; bring to a boil to combine the flavors. Pour the sauce over the rabbit in the slow cooker.
Set the slow cooker on high and cook for 2 hours. Add the mushrooms to the slow cooker and cook for 1 1/2 to 3 hours or until the rabbit is tender enough to fall off the bone.
I had some things I had to get done so after 2 hours I put the slow cooker on low to extend the cooking time a little bit which worked out quite well)
Serve the rabbit topped with the bacon and garnished with parsley.