Slow Cooker Provencal Rabbit with Rosemary and Tomatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a flat, heat-resistant surface near an electrical outlet. Have all ingredients prepared: slice the onions thinly, pit and slice the olives, and have the rabbit pieces ready to go.

Because the slow cooker does all the work, preparation is minimal, but having everything ready ensures the assembly process is quick and efficient.

Instructions

Assembling the ingredients

1. 1Layer the ingredients
   Place the raw rabbit pieces into the bottom of the slow cooker. Arrange the sliced onions and black olives over the rabbit, then tuck in the fresh rosemary sprigs.
   Look for Ensure the rabbit is distributed evenly at the bottom of the vessel.
   Tip Pat the rabbit pieces dry with paper towels before adding them to the slow cooker.

At this stage, your slow cooker should be filled with the raw rabbit, onions, olives, and rosemary. Everything should be arranged in an orderly fashion at the bottom of the pot. Ensure no ingredients are spilling over the sides and that the power cord is clear of any heat sources or water before turning it on.

Braising in the slow cooker

2. 2Add sauce and cook
   Pour the crushed tomatoes over the other ingredients in the slow cooker. Cover and cook on low for 4 to 6 hours or until the rabbit is tender and fully cooked through.
   Look for The sauce should be bubbling gently and the rabbit should be very tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first few hours of cooking to maintain a consistent temperature.

During the cooking phase, the slow cooker will fill the kitchen with the aroma of rosemary and tomatoes. The onions will soften, and the tomatoes will begin to break down into a rich sauce. The meat should be submerged or partially submerged in the liquid to ensure it stays moist throughout the process.

Resting and serving

3. 3Rest and serve
   Carefully remove the rabbit pieces from the slow cooker and let them rest for at least 5 minutes before serving with the sauce. Ensure the internal temperature reaches 165°F (74°C).
   Look for The sauce should have thickened slightly and the meat should pull away from the bone easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Remove the rosemary sprigs before plating for a cleaner presentation.

Once the cooking time is complete, the rabbit should be tender and the sauce should be fragrant and thickened. Let the meat rest briefly to allow the juices to redistribute.

The final dish should look rustic and inviting, with the tomato sauce clinging to the meat and the rosemary sprigs providing a fresh finish.

Common mistakes

Avoid adding too much liquid, as the tomatoes and onions will release plenty of water during the cooking process. Overcrowding the slow cooker can also prevent the meat from cooking evenly, so ensure the pieces are arranged in a single layer if possible.

Finally, resist the urge to peek during the cooking process, as each time the lid is lifted, heat escapes and adds to the total cooking time.

How to tell it’s done

The rabbit is fully cooked when it reaches an internal temperature of 165°F (74°C). You can check this by inserting a meat thermometer into the thickest part of the meat, avoiding the bone.

The meat should be very tender, easily pulling away from the bone, and the sauce should have a glossy, reduced consistency that clings to the pieces.

• Poultry: 165°F (74°C) in the thickest part