1.Cut rabbit into six serving-sized pieces. Peel onions, leaving root ends intact.
2.Combine rabbit, onion and remaining ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low, 6 hours. Season to taste.
3.Serve rabbit and vegetables drizzled with broth; top with steamed green beans, if you like.
Ask the butcher to cut the rabbit into pieces for you. Verjuice is available in delis and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste.Note