Rabbit with Provencal Sauce

Ingredients

1 Rabbit cut into four

1 Teaspoon salt

Sauce

4 Yolks from hard boil eggs

4 Anchovies

1 Tablespoon capers

1/4 Cup tarragon

1/4 Cup chervil

1/4 Cup parsley

1 Garlic clove crushed

Salt and pepper to taste

90ml Olive oil

30ml White wine vinegar

Take a slow cooker and half fill with cold water and turn on high, put on lid. Take a big bowl to hold the rabbit half fill with cold water, now dissolve the salt in a cup of hot water and mix with the cold water in the bowl then take the rabbit remove the front legs and discard the rib cage (the bonnet) and add the rest of the rabbit to the bowl and leave for 30mins. After 30mins remove the rabbit wash in clean water and put into the slow cooker, turn the slow cooker down to low and cook for 4 hours. Put all the sauce ingredients into a liquidiser, not the vinegar and turn on now add the vinegar slowly when smooth remove. After 4 hours remove the rabbit, keeping the meat whole remove the bones and plate and pour sauce over and serve.