Slow Cooker Rabbit and Prune Stew

Preparation

1. Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2. In a large bowl, toss the rabbit pieces with the flour until lightly coated.
3. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
4. Sear the rabbit pieces on all sides until golden brown. Work in batches if necessary to avoid overcrowding. Transfer the seared rabbit to the slow cooker insert.
5. Add the chopped onions and sliced carrots to the skillet used for searing the rabbit. Cook until softened, about 5-7 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
8. Add the vegetable broth, herbs de Provence, bay leaf, and thyme sprig to the skillet. Stir to combine.

Slow Cooking

1. Pour the liquid mixture from the skillet over the rabbit in the slow cooker. Stir in the pitted prunes.
2. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the rabbit is very tender.
3. Remove and discard the bay leaf and thyme sprig before serving.