Ingredients
1 rabbit, cut into serving pieces (i.e. leg, breast)
salt/pepper
1 8 oz. can tomato sauce
1 15 oz. can diced tomatoes
2 garlic cloves, chopped
1 lb. mushrooms, sliced
1/2 t. rosemary
parsley
thyme
oregano
2 bay leaves
3 leeks, sliced
2 cups dry white wine
8-10 very small potatoes
Preparation
Put all ingredients into slow cooker and cook on high for 6 hours. If you run out of room, cook potatoes separately and add at the end. We didn’t use the ‘Auto’ setting on the slow cooker.
