Slow Cook’n Sweet and Sour Rabbit(serves 4)

1                              350 mL  jar of pineapple sauce

2 tbsp.                  30 mL soy sauce

1 tsp.                     5 mL ground ginger

1 tbsp.                  30 mL grated lemon zest

1                              whole fryer rabbit

1                              540 mL  can of pineapple pieces (drained)

2                              large green peppers chopped

1                              large onion chopped

1 tsp.                     5 mL all-purpose flour

Combine first 4 ingredients in a small bowl.  Place rabbit in a 5 to 7 quart (5 to 7 L) slow cooker and pour sauce over the rabbit.  Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours.

Add pineapple pieces, chopped green peppers and chopped onions to slow cooker for the last 2 hours on low and last 45 minutes on high.

When rabbit is cooked remove pieces from slow cooker and place on plate.  Add flour to sauce to slightly thicken.  Once thickened, pour over rabbit and serve with rice or with favourite pasta.