1 whole rabbit cut in pieces about 3 pounds.
2 tablespoons butter
½ pound of smoked pork belly (or uncured organic bacon)
1 large sweet onion
2 cups of dry white wine
1 large sprig of rosemary
2 bay leaves
2 tablespoons Celtic Sea Salt
1 teaspoon whole peppercorn
Cut the pork belly in 1″ cubes.
In a large skillet heat the butter, pork belly cubes until they start melting, then add the onion, thinly sliced.
Saute’ together until the onion caramelizes, about 5 minutes.
Remove the onion, and put in the crock pot trying to leave as much fat in the skillet as possible.
Add the rabbit pieces and saute’ on a high flame until browned on all sides.
Add the white wine and let evaporate for about 2 minutes.
Now pour the whole contents of the skillet into the crockpot.
Add the salt, peppercorn, rosemary and bay leaves.
Cook on low for about 5 hours or until the rabbit is very tender.
Recipe found onthenourishedcaveman.com