Leftovers make great steamed dumplings - use gow gee pastry and squeeze out moisture from mixture when preparing them and remove potatoes and whole onions. Place 1 tsp mixture on centre pastry, fold over to 1/2 moon and press edges together with a fork. They freeze well (place on plastic wrap and between layers) Steam for 5-10 mins and serve on their own or with a few drops of a fresh light sweet pepper sauce.
I'm not incredibly comfortable giving this a star rating because I changed quite a bit when I made it, but I'll give it my best shot. I specifically didn't want stew (and I didn't have 6 hours), so I didn't make this in the crock pot. I decided to roast the rabbit, which I was aware might make it tough. A day before making it, I brined it in a mixture of water and kosher salt. Several of these grocery items were not available to me, so I did a quick preserve of lemon on the stove, used lemongrass with regular thyme, skipped the garlic sprouts, and made my own Moroccan spice mix. I also just quartered a regular onion instead of using the tiny guys. I sprinkled the rabbit with the spice mix and browned it in bacon grease after rinsing the brine off. Then, I placed it on top of the diced potatoes, capsicum, garlic, herbs, lemon, et cetera, using only enough chicken broth to cover the bottom of my roasting dish. I covered it with foil and baked for 30 minutes. I removed the foil and cooked for an additional 15 minutes. When it came out of the oven (180 C), I set the rabbit aside, drained the veggies and tossed in the parsley (no corriander available, either). Then, I squeezed the lemon over the rabbit. It was VERY good, though I'm not really accustomed to this type of meat. I made a delicious broth with the rabbit carcas, too! Yum! I imagine that it would be a very good soup. The flavors are great. - 16 May 2013