Ingredients

The following ingredients have 4 Servings
  • Slow Cooker
  • 500 g Chopped Rabbit
  • 200 ml Red Wine
  • 6 Medium Parsnips
  • 6 Medium Tomatoes
  • 1 Large Zucchini/Courgette
  • 1 Large Sweet Potato
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme
  • 1 Tbsp Garlic Puree
  • Salt & Pepper
  • 400 g Tinned Tomatoes
  • 1 Tbsp Cream
  • 2 Tsp Paprika

Instruction

  • Dice the tomatoes and remove the cores. Slice the courgette into chunks. Peel and dice your parsnips and sweet potato.
  • Load the tomatoes, courgette, parsnips and sweet potato into the slow cooker.
  • Add in the seasonings, red wine and garlic puree.
  • Mix with your hands.
  • Add the rabbit on top and season well with salt and pepper.
  • Cook in the slow cooker for 3.5 hours on high.
  • Once it is done remove the rabbit and put the rabbit to one side.
  • Add to the slow cooker tinned tomatoes, a little cream and paprika. Using a blender, blend until smooth.
  • Serve with the rabbit over the ragu sauce.