Name: Rabbit with sweet potato and sage
Cook time: 380 min
Total time: 380 min
Yield: 6
Ingredients: 12 baby brown onions (300g); 1.5 kilogram rabbit, cut into 6 pieces; 1 medium_piece white sweet potato (450g), chopped coarsely; 2 medium_piece potatoes (400g), chopped coarsely; 1 cup (250ml) verjuice; 1 cup (250ml) chicken stock; 2 clove garlic, sliced thinly; 1/4 cup fresh sage leaves, loosely packed

Ingredients

12 baby brown onions (300g)

1.5 kilogram rabbit, cut into 6 pieces

1 medium_piece white sweet potato (450g), chopped coarsely

2 medium_piece potatoes (400g), chopped coarsely

1 cup (250ml) verjuice

1 cup (250ml) chicken stock

2 clove garlic, sliced thinly

1/4 cup fresh sage leaves, loosely packed

Method

1.Peel onions, leaving root ends intact.

2.Combine onion, rabbit and remaining ingredients, except the sage leaves, 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; sprinkle with fresh sage leaves.

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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