|Bit the branches right apart. Above is a pile of their evidence.
|Stripped the branches bare.|
|Got all the new shoots.|
|Stripped all along the branch.|
|Left behind lots of bunny scat. And I mean LOTS.|
|There are two espaliers – and they munched through both.|
|What it looks like in season.|
|When it was young. If it survives, I’ll be starting from scratch.|
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour
1 Grind pepper over the rabbit and place in the crock pot.
2 Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
3 Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
4 Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
5 Give it a good stir and allow to rest 10-15 minutes before serving.
6 At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
7 You’ll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.