Slow cooker rabbit à la Provençale Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 rabbit, around 1,5 kg (3,3 lb) cut into 6 pieces
• 30 ml (2 tbsp) olive oil
• 2 small red onions, finely sliced
• 4 garlic cloves, crushed or minced
• 150 g (1 1/2 cup) celery, cut at a slant
• 15 g (1/2 cup) parsley, minced
• 15 ml (1 tbsp) dried oregano
• 10 ml (2 tsp) dried basil
• 5 ml (1 tsp) dried savory
• 2,5 ml (1/2 tsp) garlic salt
• 2,5 ml (1/2 tsp) onion salt
• 2,5 ml (1/2 tsp) salt
• 0,5 ml (1/8 tsp) pepper
• 260 g (1 cup) tomato sauce*
• 55 g (1/4 cup) white wine
• 35 g (1/4 cup) all-purpose flour La Merveilleuse
• 1 can 156 ml (5 1/2 oz) tomato paste
• 40 ml (3 tbsp) cane sugar
• 170 g (1 1/2 cup) sliced black olives
• 2 bay leaves
• 2 sprigs fresh rosemary