Lapin au vin is a rustic stew based upon the French classic, coq au vin. The vegetables and rabbit are slowly braised in a rich broth of chicken stock and white wine. The real secret behind this recipe and many other similar French recipes is the practice of stewing the meat in the wine. While the chicken version can be traced all the way back to Roman times, when France was joined with Gaul
Slow-cooked rabbit stew. Only used 1 rabbit but kept the rest of the ingredients the same (except for the sugar which i cut down to 10g and upped the garlic & celery). Needed more stock after about an hour. Its a keeper.
Crock Pot Rabbit Stew from Food.com: Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking.