Rabbit in White Wine & Orange.

1 Fresh Rabbit (jointed into 4-5 pieces)

Cold Salt Water 2-3 Teaspoonfuls per pint (takes strong tang off the rabbit)

Plain flour

Butter

Juice and zest of 2 oranges (¼ pt juice approximately) (cheat is 1/4pt made up Sunquick and zest of 2 oranges from freezer)

Large onion (sliced)

White wine ½ pint

Vegetable stock cube or vegetable bouillon dissolved in ¾ pint boiling water

Teaspoonful Dried thyme or few sprigs fresh

Pepper & Salt to taste

Cornflour or flour and butter to thicken



Soak Rabbit covered in cold salt water for 2-3 hours in fridge (overnight if older rabbit)

Drain and rinse in clean water, then dry with paper towel

Coat Rabbit pieces in plain flour

Fry till browned in butter

Put juice and zest of orange, sliced onion, wine, stock & thyme in slow cooker

Add rabbit pieces and black pepper

Cook for 5-6hrs or 6-8hrs if older rabbit

Season with salt and pepper and thicken liquid with cornflour to suit or melt butter and cook in flour, add some of the liquid from the slow cooker to make a smooth rue then add back to slow cooker and stir in gently.

Serve with roast potatoes, carrots and cabbage. (traditional) or Rice and stir fried vegetables.