1 rabbit, wiped clean then cut into 8 pieces Plain flour seasoned with salt and pepper 1 tsp Spanish paprika 3 large flat mushrooms, thickly sliced 2 chorizo sausage, sliced 1 cinnamon stick ...

Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a ...

Set aside. After the rabbit cooks for 35 minutes, add the pearl onions and return covered pan to the oven. The rabbit is done when the meat gives easily when pierced with a fork.

Cook for 1 1/2 hours, or until the meat feels soft and pulls away easily from the bone. This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95.

Put in the oil, celery, garlic, and the rabbit, cover, and cook over low heat for 2 hours. Turn the meat once or twice, but do not leave uncovered.

Let the slow cooker do the work while you tend to other tasks, knowing a delicious, satisfying meal awaits at the end of the day. Grab your ingredients, set the timer, and let these recipes bring ...

One bunny, skinned. (Ask your butcher. It may have to be ordered in.) Handful of flour Splash of olive oil 1 brown onion, chopped Garlic cloves, chopped 100g black olives. Plentiful white wine ...

These recipes prove your slow cooker can handle way more than just soups and stews. Imagine creamy polenta that cooks itself ...