Hasenpheffer
~ Skirt in the Kitchen ~
Place 1 frozen rabbit (tame) in a crock pot. Pour over 1 whole bottle of gin. Dowse with Worcestershire sauce, rice vinegar, and add 1 small can beef broth. Season with fresh herbs of rosemary and flat-leaf parsley. Add kosher salt, freshly ground black pepper, sliced or chopped onion, and chopped or minced garlic. Slow-cook on high setting for 4 to 5 hours; turn on low setting and continue cooking for 6 hours or until moist-tender, meat falling apart and separating easily from the bones.
Reserve unused rabbit broth for other recipes, freeze broth; delicious.
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